Best Vegan Chocolate Chip Cookies
These chocolate chip cookies use all-natural ingredients, so skip the plant-based butter and artificial eggs. These are great light chocolate chip cookies that will appeal to vegans and non-vegans alike.
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
To make these gluten-free you can substitute arrowroot powder for the corn starch (unless your corn starch is gluten free, but not all brands are), and Bob's Red Mill 1:1 gluten-free all purpose baking flour in place of traditional all purpose flour.
Make sure you are using dairy-free vegan chocolate chips.
Nutrition
Calories: 73kcalCarbohydrates: 12gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 1mgSodium: 62mgPotassium: 9mgFiber: 1gSugar: 5gVitamin A: 18IUCalcium: 11mgIron: 1mg
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