How to Make the Perfect Classic Vegan Chocolate Chip Cookies
American · Easy · 42 min · 18 servings
Golden edged and chewy centered chocolate chip cookies that happen to be completely vegan and utterly delicious. They use flax eggs and vegan butter for a perfect bakery style result.
Why this recipe works
This Classic Vegan Chocolate Chip Cookies recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 42 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 175 calories with 2g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 9 simple ingredients that you can find at any grocery store:
- 2 cups all purpose flour
- 0.75 cup vegan butter softened
- 0.75 cup brown sugar packed
- 0.25 cup granulated sugar
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 tsp baking soda
- 0.5 tsp sea salt
- 1 cup vegan chocolate chips
Step by step instructions
Step 1: Make Flax Egg and Preheat
Preheat your oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper. Combine the ground flaxseed and water in a small bowl and let it sit for 10 minutes until it becomes thick and gel like.
Step 2: Cream Butter and Sugars
In a large bowl beat the softened vegan butter with the brown sugar and granulated sugar using a hand mixer or stand mixer on medium speed for 2 to 3 minutes until the mixture is light fluffy and pale in color.
Step 3: Add Wet Ingredients
Add the thickened flax egg and vanilla extract to the butter sugar mixture. Beat on medium speed for another minute until everything is well incorporated and the mixture looks smooth and creamy.
Step 4: Add Dry Ingredients and Chips
Add the flour, baking soda, and salt to the bowl. Mix on low speed until just combined then fold in the vegan chocolate chips with a spatula. Do not overmix the dough once the flour is added.
Step 5: Scoop Bake and Cool
Scoop rounded tablespoons of dough onto the prepared baking sheets spacing them 2 inches apart. Bake for 10 to 12 minutes until the edges are golden but the centers look slightly underdone. Cool on the pan for 5 minutes before transferring to a wire rack.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- vegan butter → refined coconut oil at room temperature for a slightly crispier cookie
- ground flaxseed → 1 tablespoon chia seeds mixed with 3 tablespoons water
- all purpose flour → a 1 to 1 gluten free baking flour blend for gluten free cookies
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using melted vegan butter instead of softened which causes the cookies to spread too thin and become greasy
- Overbaking the cookies past golden edges since they continue to cook on the hot pan after removal from the oven
- Not chilling the flax egg long enough which means it does not bind the dough properly and the cookies fall apart
Nutrition facts
Per serving: 175 calories, 2g protein, 23g carbs, 9g fat, 1g fiber.
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