Chocolate Chip Cookies (vegan!)
Cookies
What You’ll Need:
🌱 2 tbsp ground flax seeds (flaxseed meal)
💦 6 tbsp water (adjusted for structure)
🧈 1 cup vegan butter, browned (see note)
🍩 1 cup dark brown sugar (packed)
🍩 1/2 cup caster sugar (or fine cane sugar)
🌼 2 tsp vanilla extract
☕ 1 tsp espresso powder (optional, enhances chocolate flavor)
🌾 1 cup bread flour
🌾 3/4 cup all-purpose flour
🧂 1 tsp baking soda
🧂 1 tsp kosher salt (or 1/2 tsp if preferred — see note)
🍫 1/2 cup vegan semi-sweet chocolate chips (~60% cacao)
🍫 5 oz (about 140g) vegan semi-sweet chocolate chips or vegan dark chocolate chunks (~70% cacao), roughly chopped
Features:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Brown the Vegan Butter: In a small saucepan over medium heat, melt the vegan butter and stir frequently. Let it simmer until it turns golden brown and smells nutty. This takes about 5–7 minutes. Remove from heat and let it cool for 10 minutes.
- Make the Flax Egg: In a small bowl, mix 2 tbsp ground flax with 6 tbsp water. Stir and let sit for 10 minutes until thickened.
- Cream the Sugars & Butter: In a large mixing bowl, combine the browned (cooled) butter, dark brown sugar, and caster sugar. Beat until fluffy (about 2–3 minutes using a hand mixer or whisk).
- Add Vanilla & Flax Egg: Mix in the vanilla, espresso powder (if using), and thickened flax egg until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together bread flour, all-purpose flour, baking soda, and salt.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet mixture, stirring just until a dough forms. Do not overmix. If too dry, add 1–2 tsp of plant milk.
- Fold in Chocolate: Stir in the chocolate chips and chunks until evenly distributed.
- Chill (Optional but Recommended): Cover the dough and chill in the fridge for 30 minutes to 1 hour. This helps deepen flavor and improve texture.
- Shape and Bake: Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Scoop ~2 tbsp dough per cookie and roll into balls. Space apart on tray.
- Bake: Bake for 12–14 minutes, until edges are golden. Centers will look soft — they’ll firm as they cool.
- Cool: Let cookies rest on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Notes:
- Salt: You can reduce to 1/2 tsp if you're salt-sensitive.
- Vegan Butter: For a rich, browned flavor, use a vegan block butter (not spreadable) and let it caramelize slightly — watch closely!
- Caster Sugar: Helps get a smoother cookie texture. If unavailable, pulse granulated sugar in a blender briefly.
- Chocolate: Use a mix of chopped chocolate and chips for pools and structure. Aim for 60–70% cacao for balance.
- Chill Time: Improves depth of flavor and reduces spread.
Substituttions
Chocolate Chip Cookies (vegan!)
Ingredients:
🌱 2 tbsp ground flax seeds (flaxseed meal)
💦 6 tbsp water (adjusted for structure)
🧈 1 cup vegan butter, browned (see note)
🍩 1 cup dark brown sugar (packed)
🍩 1/2 cup caster sugar (or fine cane sugar)
🌼 2 tsp vanilla extract
☕ 1 tsp espresso powder (optional, enhances chocolate flavor)
🌾 1 cup bread flour
🌾 3/4 cup all-purpose flour
🧂 1 tsp baking soda
🧂 1 tsp kosher salt (or 1/2 tsp if preferred — see note)
🍫 1/2 cup vegan semi-sweet chocolate chips (~60% cacao)
🍫 5 oz (about 140g) vegan semi-sweet chocolate chips or vegan dark chocolate chunks (~70% cacao), roughly chopped
Features:
Instructions:
- Brown the Vegan Butter: In a small saucepan over medium heat, melt the vegan butter and stir frequently. Let it simmer until it turns golden brown and smells nutty. This takes about 5–7 minutes. Remove from heat and let it cool for 10 minutes.
- Make the Flax Egg: In a small bowl, mix 2 tbsp ground flax with 6 tbsp water. Stir and let sit for 10 minutes until thickened.
- Cream the Sugars & Butter: In a large mixing bowl, combine the browned (cooled) butter, dark brown sugar, and caster sugar. Beat until fluffy (about 2–3 minutes using a hand mixer or whisk).
- Add Vanilla & Flax Egg: Mix in the vanilla, espresso powder (if using), and thickened flax egg until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together bread flour, all-purpose flour, baking soda, and salt.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet mixture, stirring just until a dough forms. Do not overmix. If too dry, add 1–2 tsp of plant milk.
- Fold in Chocolate: Stir in the chocolate chips and chunks until evenly distributed.
- Chill (Optional but Recommended): Cover the dough and chill in the fridge for 30 minutes to 1 hour. This helps deepen flavor and improve texture.
- Shape and Bake: Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Scoop ~2 tbsp dough per cookie and roll into balls. Space apart on tray.
- Bake: Bake for 12–14 minutes, until edges are golden. Centers will look soft — they’ll firm as they cool.
- Cool: Let cookies rest on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Notes:
- Salt: You can reduce to 1/2 tsp if you're salt-sensitive.
- Vegan Butter: For a rich, browned flavor, use a vegan block butter (not spreadable) and let it caramelize slightly — watch closely!
- Caster Sugar: Helps get a smoother cookie texture. If unavailable, pulse granulated sugar in a blender briefly.
- Chocolate: Use a mix of chopped chocolate and chips for pools and structure. Aim for 60–70% cacao for balance.
- Chill Time: Improves depth of flavor and reduces spread.
