Vegan Chocolate Chip Cookies
The tricky thing about vegan cookies is that they either go flat, or fall apart. There’s a reason cookie recipes normally contain eggs! These cookies stay thick, stick together, and taste delicious! They are also gluten-free, non-dairy, potentially have no sugar if you use Lakanto or erythritol.
Prep time is 10 minutes plus chilling time of 30 minutes; cook time is 10-15 minutes. This recipe makes 30-40 cookies depending on what size balls you roll.
One Tbsp ground flaxseed in 2 ½ Tbsp warm water – this makes a vegan ‘egg’ (or you can use one egg)
½ cup (one stick) Earth Balance vegan (butter) spread, at room temperature
1 cup organic brown sugar or erithrytol or coconut sugar
2 tsp vanilla extract
2 cups gluten-free flour – I use Namaste flour, available at CostCo
2 tsp cornstarch or tapioca starch
1 tsp baking soda
¼ tsp sea salt
1½ cups chocolate chips — this would be about 12 oz, or one packet
- Mix the ground flaxseed and water in a small bowl and set aside to make your ‘flax egg’.
- In a large bowl, use an electric mixer to beat the softened vegan butter until creamy. Add the brown sugar and mix for 1-2 minutes, until fluffy.
- Add the vanilla and flaxseed mixture; mix well.
- Add one cup flour, sprinkling the cornstarch, baking soda, and salt on top. Mix until just combined. Add the second cup of flour and mix until just combined as a thick dough.
- Add the chocolate chips and mix for one minute by hand until evenly distributed.
- Cover the bowl tightly and refrigerate for at least 30 minutes or overnight.
- When ready to bake, remove the cookie dough from the fridge and let sit at room temperature for 15 minutes. Preheat the oven to 350°F. Line two cookie sheets with baking parchment or silicone mats — or I use a couple of muffin tins to regulate the size and shape.
- Roll the dough into balls containing about the size of walnut and place evenly on the baking sheets.
- Bake for 10-15 minutes until they are barely brown at the edges. Let them cool on the pan for five minutes, then transfer to a cooling rack.
- Those that remain after thorough tasting can be stored in an air-tight tin.
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