Chocolate Chip Cookies (Vegan!)
Ingredients:
- 2 tbsp ground flaxseeds (flaxseed meal)
- 90 ml (6 tbsp) water
- 225 g (1 cup) vegan butter
- 220 g (1 cup packed) dark brown sugar
- 100 g (½ cup) caster or fine cane sugar
- 8.7 g (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
- 4.7 g (1 tsp) baking soda
- 5 g (1 tsp) kosher salt
- 85 g (½ cup) vegan semi-sweet chocolate chips
- 140 g (5 oz) vegan dark chocolate chips or chunks
Equipments:
Features:
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
Nutrition:
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Swirl the pan constantly while browning the butter, and pull it the moment it turns golden and smells nutty — it goes from perfectly browned to burnt in seconds.
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.
Every ingredient here earns its place, but a few really shape the dish. The vegan butter adds richness and helps create a tender, flavorful base. The dark brown sugar adds moisture and a warm, caramel-like sweetness. The caster or fine cane sugar provides clean sweetness and helps balance acidity. The vanilla extract rounds out the sweetness with warm, aromatic depth.
Chocolate Chip Cookies (Vegan!)
Ingredients:
- 2 tbsp ground flaxseeds (flaxseed meal)
- 90 ml (6 tbsp) water
- 225 g (1 cup) vegan butter
- 220 g (1 cup packed) dark brown sugar
- 100 g (½ cup) caster or fine cane sugar
- 8.7 g (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
- 4.7 g (1 tsp) baking soda
- 5 g (1 tsp) kosher salt
- 85 g (½ cup) vegan semi-sweet chocolate chips
- 140 g (5 oz) vegan dark chocolate chips or chunks
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The vegan butter adds richness and helps create a tender, flavorful base. The dark brown sugar adds moisture and a warm, caramel-like sweetness. The caster or fine cane sugar provides clean sweetness and helps balance acidity. The vanilla extract rounds out the sweetness with warm, aromatic depth.
Prep:
Swirl the pan constantly while browning the butter, and pull it the moment it turns golden and smells nutty — it goes from perfectly browned to burnt in seconds.
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.
