Description
These perfect vegan chocolate chip cookies are soft, chewy, and loaded with gooey chocolate chips. With a golden edge and a soft center, they’re a classic treat made completely plant-based.
Ingredients
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- 1/2 cup vegan butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 flax egg (1 tbsp ground flaxseed + 2.5 tbsp water)
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup vegan chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare the flax egg in a small bowl and let sit for 5 minutes.
- In a large bowl, cream together the vegan butter, brown sugar, and granulated sugar until light and fluffy.
- Add the flax egg and vanilla extract and mix to combine.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the vegan chocolate chips.
- Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until edges are golden but centers still look soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill the dough for 30 minutes before baking for thicker cookies.
- Use a cookie scoop for evenly sized cookies.
- Cookies can be stored in an airtight container for up to 1 week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg