I love chocolate chip cookies. Especially when they’re fresh out of the oven and nice and gooey. As I try to get back 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 and super easy to whip together.
Makes 25-30 cookies
2 tbsp ground flax seeds
2 cups all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp cinnamon
1 1/2 sticks or 6oz of non-dairy butter, room temperature
1/2 cup brown sugar, packed
1/2 cup of cane sugar
1 tsp vanilla extract
1 1/2 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 stand mixer, hand mixer or wooden spoon, cream room temperature butter and sugar. Add flax egg and vanilla and mix until light and fluffy.
Add dry ingredients to wet ingredients and quickly mix together. You can use the mixers on low to 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 a cookie or ice cream scoop to create small scoops of dough. I like forming the balls and then using a ziplock bag to store them in the fridge. This way I can always pop some cookies in the oven when I’m craving them.
Preheat oven to 350 degrees.
Spread cookie dough balls on a parchment-lined baking sheet and pop into the oven for 14-16 minutes depending on desired doneness. I like sprinkling a little coarse sea salt or flaky salt on them before putting them in the oven or right after them come out.
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!