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Chocolate Chip Cookies (vegan!)
Sweets/Desserts
What You’ll Need:
🌱 2 tbsp ground flax seeds (flaxseed meal) mixed with 10 tbsp water
🍩 1/2 cup packed brown sugar
🍩 1/3 cup cane sugar
🧈 1/2 cup vegan butter
🌼 2 tsp vanilla extract
🌾 1 cup all-purpose flour
🧂 1 tsp baking powder
🧂 1/2 tsp salt
🍫 1/2 cup vegan semi-sweet chocolate chips
Features:
❄️ Freezer Friendly
🥜 Nut-Free
🫘 Soy-Free
Nutrition:
Servings
1
Calories
160
Carbohydrates
19 g
Fat
9 g
Fiber
1.5 g
Protein
1.5 g
Monounsaturated
2.5 g
Polyunsaturated
2.2 g
Saturated
2.5 g
Trans
0 g
Vitamin A
220 mcg
Vitamin C
0 mg
Calcium
20 mg
Iron
1 mg
Potassium
65 mg
Cholesterol
0 mg
Sodium
125 mg
Sugar
12 g
*Nutrition information is a rough estimate.
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How You’ll Make It
- Make the Flax Egg: In a small bowl, mix 2 tbsp of ground flax seeds with 10 tbsp of water. Stir and let it sit for about 5-10 minutes to thicken.
- Prepare the Wet Ingredients: In a large mixing bowl, cream together the vegan butter, brown sugar, and cane sugar using a hand mixer or a whisk until smooth and creamy. Add in the vanilla extract and the flax egg, and mix until fully combined.
- Prepare the Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and mix until a dough forms. If the dough is too thick, you can add a tiny bit of plant milk to adjust the consistency.
- Add the Chocolate Chips: Stir in the vegan chocolate chips until they are evenly distributed in the dough.
- Shape the Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet, leaving enough space between each cookie.
- Bake: Bake for 8-10 minutes or until the edges of the cookies are golden brown. The centers might look slightly soft but will firm up as they cool.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Enjoy!
Substituttions
Chocolate Chip Cookies (vegan!)
Servings
12 cookies
Prep Time
10 min
Cook Time
10–12 min
Ingredients:
🌱 2 tbsp ground flax seeds (flaxseed meal) mixed with 10 tbsp water
🍩 1/2 cup packed brown sugar
🍩 1/3 cup cane sugar
🧈 1/2 cup vegan butter
🌼 2 tsp vanilla extract
🌾 1 cup all-purpose flour
🧂 1 tsp baking powder
🧂 1/2 tsp salt
🍫 1/2 cup vegan semi-sweet chocolate chips
Features:
❄️ Freezer Friendly
🥜 Nut-Free
🫘 Soy-Free
Instructions:
- Make the Flax Egg: In a small bowl, mix 2 tbsp of ground flax seeds with 10 tbsp of water. Stir and let it sit for about 5-10 minutes to thicken.
- Prepare the Wet Ingredients: In a large mixing bowl, cream together the vegan butter, brown sugar, and cane sugar using a hand mixer or a whisk until smooth and creamy. Add in the vanilla extract and the flax egg, and mix until fully combined.
- Prepare the Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and mix until a dough forms. If the dough is too thick, you can add a tiny bit of plant milk to adjust the consistency.
- Add the Chocolate Chips: Stir in the vegan chocolate chips until they are evenly distributed in the dough.
- Shape the Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet, leaving enough space between each cookie.
- Bake: Bake for 8-10 minutes or until the edges of the cookies are golden brown. The centers might look slightly soft but will firm up as they cool.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Enjoy!
