I love chocolate chip cookies. Especially when they’re fresh out of the oven and nice and gooey. As I try to get bak to eating mostly plant-based, I’ve been tweaking some of my favorite recipes to be more vegan friendly. These chocolate chip cookies are soft and delicious.
2 tbsp ground flax seeds
2 cups all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1 1/2 sticks of non-dairy butter, melted
1 cup brown sugar, packed
1 tsp vanilla extract
1 1/2 – 2 cups semi-sweet chocolate chips
Mix ground flax seeds with 6 tablespoons of room temperature water until fully combined and then set aside.
In a medium bowl, sift flour, salt and baking soda. Mix in cinnamon with a fork and set aside.
In a large bowl, using a hand mixer, cream melted butter and sugar. Add flax egg and vanilla until everything is combined.
Add dry ingredients to wet ingredients and quickly mix together. You can use the hand mixer on medium speed or a spatula to gently fold the flour mixture in. You don’t want to overwork the flour. When the flour starts to disappear, fold in chocolate chips.
Use an ice cream scoop to create small balls of dough and roll them between your palms. Place cookie dough balls in a freezer bag and pop them into the freezer for at least 45 minutes before baking. I like using the freezer bag so that I can save whatever cookies I don’t bake. This way I can always pop some cookies in the oven when I’m craving them.
Preheat oven to 325 degrees.
Spread cookie dough balls on a parchment-lined baking sheet and pop into the oven for 12-15 minutes depending on desired doneness. I like making them a minute or two under so that they’re extra chewy especially since they’ll continue to bake for a bit while they’re cooling. I like to sprinkle them with some salt as soon as they come out of the oven. Flaky or coarse sea salt are best!
Serve with your favorite non-dairy vanilla bean ice cream or a cold glass of oat milk and enjoy!
Don’t forget to tag me on Instagram if you decide to make these!