Description
Heavenly vegan chocolate chip cookies so good, you’ll find it hard to stop eating after just one!
Ingredients
Units
Scale
- 1 1/2 tablespoon ground flaxseed
- 1/4 non-dairy alternative such as oat milk or soy milk
- 1/2 cup organic coconut oil, melted
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour
- 3/4 cup vegan semi sweet chocolate chips
Instructions
- Warm up the oven: Preheat oven to 350ºF and line a cooking tray with parchment paper.
- Let the flaxseed clump: Add ground flaxseed in a bowl along with non dairy milk. Mix well and set aside.
- Use a mixer: In a large mixing bowl, add coconut oil, brown sugar and granulated sugar. Mix using a hand or stand mixer for about 3 minutes, until the mixture looks fluffy and airy.
- Add dry ingredients and others: Add ground flaxseed, salt, baking soda, baking powder and vanilla extract and mix for 1 minute. Slowly add the flour and continue mixing until combined (don’t over mix).
- Add the chocolate chips: Stir in the chocolate chips and using a spatula, gently fold the chips into the batter.
- Portion out the cookie dough: Drop about 1-2 tablespoons of batter onto the parchment paper for each cookie you are baking, leaving about 2 inches of space between the cookies.
- Bake the cookies: Bake in the middle rack for 15-18 minutes, until they turn a light golden color.
- Serve: Take out of the oven and let cool to room temperature. Serve.
Notes
NOTE: I used a quarter cup to press the dough in before dropping it onto the tray, which is why each cookie looks uniform.
Nutrition
- Serving Size: 1 cookie
- Calories: 246
- Sugar: 16.6 g
- Sodium: 169.3 mg
- Fat: 14 g
- Saturated Fat: 9.7 g
- Carbohydrates: 27.7 g
- Fiber: 1.8 g
- Protein: 2.3 g
- Cholesterol: 1 mg
