Chocolate Chip Cookies (Vegan!)
Cookies
Ingredients:
- 2 tbsp ground flaxseeds (flaxseed meal)
- 6 tbsp water
- 225 g (1 cup) vegan butter, browned
- 220 g (1 cup packed) dark brown sugar
- 100 g (½ cup) caster or fine cane sugar
- 2 tsp vanilla extract
- 1 tsp espresso powder (optional, enhances chocolate flavor)
- 120 g (1 cup) bread flour
- 90 g (¾ cup) all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt (or ½ tsp if preferred)
- 85 g (½ cup) vegan semi-sweet chocolate chips (~60% cacao)
- 140 g (5 oz) vegan dark chocolate chips or chunks (~70% cacao), roughly chopped
Equipments:
- Large mixing bowl
- Whisk or hand mixer
- Baking sheet
- Parchment paper
- Cookie scoop or tablespoon
Features:
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
Nutrition:
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Instructions:
- Brown the Butter
In a light-colored saucepan, melt 225 g (1 cup) vegan butter over medium heat. Swirl constantly until it turns golden and smells nutty, about 5–7 minutes. Pour into a large bowl and let cool for 10 minutes. - Make the Flax Eggs
Mix 2 tbsp ground flaxseeds with 6 tbsp water. Let sit for 5 minutes until gel-like. - Mix Wet Ingredients
Whisk 220 g (1 cup packed) dark brown sugar and 100 g (½ cup) caster sugar into the browned butter until combined. Add the flax eggs, 2 tsp vanilla extract, and 1 tsp espresso powder (optional). Whisk vigorously for 2 minutes until glossy. - Add Dry Ingredients
Sift in 120 g (1 cup) bread flour, 90 g (¾ cup) all-purpose flour, 1 tsp baking soda, and 1 tsp kosher salt. Fold until just combined. - Fold in Chocolate
Fold in 85 g (½ cup) vegan semi-sweet chocolate chips and 140 g (5 oz) vegan dark chocolate chips or chunks. - Chill
Cover and refrigerate for at least 30 minutes (up to 72 hours for deeper flavor). - Bake
Preheat oven to 175°C (350°F). Scoop dough into balls and place on parchment-lined baking sheets. Bake for 10–12 minutes until edges are set but centers look underdone. They firm up as they cool. - Cool
Let cool on the baking sheet for 10 minutes before transferring.
Notes:
Chilling the dough for at least 30 minutes (or overnight) makes a significant difference — the cookies spread less, have a chewier texture, and better flavor.
Flax eggs work just as well as chia eggs here. Let them gel fully (5 minutes) before adding to the batter.
Common Mistakes:
Baking on a hot baking sheet. Let the sheet cool completely between batches or the bottoms will overbrown.
Tips:
Pull the cookies out when they still look underdone in the center — they continue to cook on the hot baking sheet after removal. Underbaking is the key to chewy cookies.
Storage:
Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 2 months, or freeze cookie dough balls and bake from frozen (add 2 extra minutes).
Swaps:
Vegan butter can be replaced with coconut oil (same quantity). Brown sugar can replace all the white sugar for a more caramel-forward cookie.
Chocolate Chip Cookies (Vegan!)
Ingredients:
- 2 tbsp ground flaxseeds (flaxseed meal)
- 6 tbsp water
- 225 g (1 cup) vegan butter, browned
- 220 g (1 cup packed) dark brown sugar
- 100 g (½ cup) caster or fine cane sugar
- 2 tsp vanilla extract
- 1 tsp espresso powder (optional, enhances chocolate flavor)
- 120 g (1 cup) bread flour
- 90 g (¾ cup) all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt (or ½ tsp if preferred)
- 85 g (½ cup) vegan semi-sweet chocolate chips (~60% cacao)
- 140 g (5 oz) vegan dark chocolate chips or chunks (~70% cacao), roughly chopped
Features:
Instructions:
- Brown the Butter
In a light-colored saucepan, melt 225 g (1 cup) vegan butter over medium heat. Swirl constantly until it turns golden and smells nutty, about 5–7 minutes. Pour into a large bowl and let cool for 10 minutes. - Make the Flax Eggs
Mix 2 tbsp ground flaxseeds with 6 tbsp water. Let sit for 5 minutes until gel-like. - Mix Wet Ingredients
Whisk 220 g (1 cup packed) dark brown sugar and 100 g (½ cup) caster sugar into the browned butter until combined. Add the flax eggs, 2 tsp vanilla extract, and 1 tsp espresso powder (optional). Whisk vigorously for 2 minutes until glossy. - Add Dry Ingredients
Sift in 120 g (1 cup) bread flour, 90 g (¾ cup) all-purpose flour, 1 tsp baking soda, and 1 tsp kosher salt. Fold until just combined. - Fold in Chocolate
Fold in 85 g (½ cup) vegan semi-sweet chocolate chips and 140 g (5 oz) vegan dark chocolate chips or chunks. - Chill
Cover and refrigerate for at least 30 minutes (up to 72 hours for deeper flavor). - Bake
Preheat oven to 175°C (350°F). Scoop dough into balls and place on parchment-lined baking sheets. Bake for 10–12 minutes until edges are set but centers look underdone. They firm up as they cool. - Cool
Let cool on the baking sheet for 10 minutes before transferring.
