Vegan Chocolate Chip Cookies (revised)

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


  1. Mix the ground flaxseed and water in a small bowl and set aside to make your ‘flax egg’.
  2. 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.
  3. Add the vanilla and flaxseed mixture; mix well.
  4. 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.
  5. Add the chocolate chips and mix for one minute by hand until evenly distributed.
  6. Cover the bowl tightly and refrigerate for at least 30 minutes or overnight.
  7. 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.
  8. Roll the dough into balls containing about the size of walnut and place evenly on the baking sheets.
  9. 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.
  10. Those that remain after thorough tasting can be stored in an air-tight tin.

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