Chocolate Chip Cookies


20 min

10 min

18 servings

Cookies will always have a special place in my tummy (heart)!



🌱 2 tbsp ground flax seeds (flaxseed meal) mixed with 10 tbsp water

🍩  ½ cup packed brown sugar

🍩 β…“ cup cane sugar

🧈 ½ cup vegan butter

🌼 2 tsp vanilla extract

🌾 1 cup all-purpose flour

πŸ§‚ 1 tsp baking powder

πŸ§‚ Β½ tsp salt

🍫 ½ cup vegan semi-sweet chocolate chips

❄️ Freezer Friendly

🫘 Soy-Free

πŸ₯˜ Meal Prep Friendly

πŸ₯‘ Leftover Friendly

Make Now





Make Now

You can have these cookies and still be eating healthy.

Step 1:

To a big bowl, add the flax mixture, brown sugar, cane sugar, and vegan butter cut into squares, and mix with a hand mixer to combine. Then add the vanilla and mix to combine. Lastly, add the raspberries and gently fold them into the batter to evenly distribute them (don't over mix; otherwise, the color of the raspberries will change to purple).


Step 2:

Add the all-purpose flour, baking powder, and sal, and continue mixing to combine.

Step 3:

Lastly, add the chocolate chips and mix to lightly to combine.


Step 4:

Preheat oven to 375 degrees F (190 C) and line two baking sheets with parchment paper. Scoop the dough onto the baking sheet and space it about 2 inches apart. Then top with a few chocolate chips. Bake for 12-14 minutes, or until edges begin to turn golden brown. Remove from oven and let cool in the tin for 10 minutes. Β It will keep in an airtight container at room temperature for 5 days, in the refrigerator for two weeks, or in the freezer for one month.


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