More time at home means more time to bake and cook. Two of my favorite pass times. Baking holds a special place in my heart, which is part of the reason I went to school for Food and Cereal Science. I actually took a class called bread baking! But my favorite things to make are sweet treats, like cookies, cupcakes, and other sweets. I have made a lot of unique things but realized that I hadn’t really made just a good vegan chocolate chip cookie in a LONG time. So here we are, with some of my favorite easy vegan chocolate chip cookies.
Chocolate chip cookies have always been a favorite of mine. Back in the days of high school, they had what was called ‘extras’. Extras consisted of things not included in the main lunch, from chips, muffins, catered in foods (Subway, Domino’s, etc.), fries, popcorn chicken, and cookies. I ate so bad as a kid, and my favorite thing was the darn chocolate chip cookies. But when you start making them from scratch
What you’ll love about these vegan chocolate chip cookies?
- They’re free of that processed plant-based butter. So many cookie recipes require some form of plant-based butter or shortening. I’m not a fan of that stuff, so I stick to coconut oil whenever I can!
- They are vegan. Super easy, pantry friendly cookies are 100% vegan (just make sure you use vegan chocolate chips).
- Simple recipe. Made in about 20 minutes, these are a quick treat for a sweet tooth craving.
- Great balance of sweet and salty. Top these cookies with a smidge of sea salt or himalayan pink salt flakes for a perfect balance of sweet and salty.
How to make these cookies?
- Mix together the flaxseed and warm water in a small bowl and set aside to allow it to form a gel.
- In the bowl of a stand mixer, with a hand mixer, or in a medium mixing bowl mix together the brown sugar and melted coconut oil.
- Once well incorporated, add the vanilla extract and flaxseed mixture (flax egg) to the bowl. Continue mixing until it’s well incorporated. Then add the baking soda, salt, and corn starch.
- Once it’s all mixed in well, add the flour a little at a time. You may not need the full cup, but you don’t want the dough to leave a lot of oily residue on your hand if you touch it. It should hold together well when you push on it too.
- Once the flour is mixed in well, you can add the chocolate chips by folding them in or slow speed with the mixer.
- If you choose to let the dough rest in the fridge, at this point, place the bowl in the fridge for 30 minutes. If you want to skip the rest period the cookies will still turn out fine, they just may spread a bit more.
- Preheat the oven to 350ºF.
- On a lined baking sheet, scoop with a small cookie dough scoop (or 1 tablespoon-sized spoon), dough in round balls on the sheet.
- When all the dough is used up, place the baking sheet in the oven for 10-12 minutes. Make sure you keep an eye on them so they don’t burn as this happens fast.
- Remove from heat and enjoy after they’ve cooled for 10 minutes. Remaining cookies can be stored in an airtight container for 1 week at room temperature.
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Ingredients
- 1.5 tsp flaxseed, ground
- 1 tbsp warm water
- ¼ cup coconut oil, melted
- ⅔ cup brown sugar (or sub coconut sugar)
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp corn starch
- ½ tsp baking soda
- ⅛ tsp sea salt
- ⅔ cup chocolate chips
- pinch salt for topping, optional
Instructions
- Add the warm water extract and flax egg. Mix well to make sure flax is well incorporated.
- Melt the coconut oil.
- In the bowl of a stand mixer, with a hand mixer, or in a large mixing bowl, mix together the melted coconut oil and brown sugar or coconut sugar.
- Add the vanilla extract and flax egg. Mix well to make sure flax is well incorporated.
- Next add the corn starch, salt, and baking soda. Mix well.
- Add the all-purpose flour slowly, about ¾ cup and then add it tablespoon by tablespoon to ensure you don't add too much. The dough will be chunky but should stick together if you put pressure on it. It will leave a bit of oil on your hands, but shouldn't be super wet.
- At this point add the chocolate chips by folding or on low speed, mix them in so they are just incoporated, but don't over mix so they break.
- At this point there is an optional rest period for 30 minutes. I usually skip it and they still turn out okay, but they will hold together a bit better if you put the dough in the fridge for 30 minutes.
- Preheat the oven to 350°F.
- On a lined baking sheet, scoop 1 tablespoon sized balls of dough on to the sheet. You'll likely need to press the dough together well, especially if you skip the cooling period.
- Bake for 12 minutes, or until they are starting to spread and get golden brown on the edges. Be careful not to over bake or they'll burn easily.
- Remove from the oven and allow to cool for 10 minutes prior to eating.
- Leftovers can be stored at room temperature for a week in an airtight container. https://amzn.to/2VMqLfq
Notes
Nutrition
Did you try these out? I’d love to hear your thoughts in the comments below. Also I’d love to know if you tried any substitutions and how they turned out. 🙂 Thanks for reading!
-Cassie