Best (And Easiest) Vegan Chocolate Chip Cookies
Anyone who knows me knows that my love for chocolate chip cookies runs deep. They’re basically my favorite food, and I make sure to always have the ingredients to whip up a batch on hand. Whether it be a holiday, a rainy day, a sad day, a happy day, a birthday, a Monday or a movie night, chocolate chip cookies are always a good idea.
Since Gray is allergic to eggs and dairy, I’ve done a ton of vegan baking since he was a baby. Some recipes are vegan and some I “veganize.” If you’re not familiar with flax eggs, they’re definitely something you should try. You mix one tablespoon of flax meal with three tablespoons of water and let it sit for a few minutes. That mixture equal one egg, and you can use that same ratio to substitute multiple eggs in a recipe.
Lucky for you guys, I’ve gone through the grueling task of trying dozens of chocolate chip cookie recipes. It’s a tough job, but someone’s gotta do it. I’ve come up with other recipes I love, but always come back to this one.
One thing to note is that you want to make sure you’re measuring your ingredients, (especially the flour) correctly. Sally bakes has a great Baking 101 post and you can read it here if you’re interested!
I can whip these cookies up in less than ten minutes without having to get a million bowls dirty or taking out the mixer. I purposely came up with a recipe that yielded a good amount of cookies because I like to bake a few cookies and freeze the rest. I started doing this when Grayson was a newborn so that I would always have cookies that were ready to toss into the oven if someone was coming over, or if I wanted to bring cookies to someone’s house.
I use a cookie scoop (usually a medium or large one depending on how big I want them to be). Then, I scoop out all of the cookie dough and place them on a cookie sheet that’s lined with wax paper. I leave the dough in the fridge overnight, and then transfer it to freezer bags and put them in the freezer. You can leave them in the freezer for about three months-although they usually don’t last that long in my house. When I have multiple types of chocolate chip cookies in my freezer, that’s when I feel like I really have my life together the most.
I hope you guys love these cookies as much as I do! I’ve seriously been telling people I was going to start a blog so I could post this recipe for years. I would love to hear what you guys think!
Thanks for reading!
| Prep Time | 8 minutes |
| Cook Time | 13 minutes |
| Servings |
dozen
|
- 2 tbsp. flax meal
- 6 tbsp. water
- 3 cups all-purpose flour
- 2 tsp. baking soda
- 1 tsp. salt
- 1 cup Earth Balance butter
- 1 cup brown sugar (packed)
- 1/2 cup organic cane sugar
- 2 tsp. pure vanilla extract
- 2 cups vegan chocolate chips (I use Enjoy Life dark chocolate chips)
Ingredients
|
|
- Heat the oven to 350F. Place a piece of parchment over a baking sheet, or lightly oil a baking sheet.
- Combine the flax seed and water in a small bowl. Set aside.
- Combine the flour, baking soda, and salt in a bowl. Set aside.
- Place the room-temperature butter (I place the cold butter in the microwave for about 20 seconds) in another bowl. Add the sugars and whisk vigorously for about 2 minutes. It should become light and fluffy and be a light beige color.
- Add the flax mixture and the vanilla to the butter mix, and whisk well until combined.
- Add the flour mix to the butter mixture and stir together with a rubber spatula or wood spoon just until combined – do not overmix. Add the chocolate chips and gently fold into the batter.
- Drop by the heaping tablespoon onto the baking sheet. Bake for 12-14 minutes. Remember that it's better for them to be under baked than over baked! Remove from the oven and let cool on the baking sheet for about 5 minutes. Transfer to a wire cooling rack and let cool 10 minutes. Enjoy with an ice cold glass of almond milk...or ice cream if you're feeling crazy!
- I prefer to use Earth Balance sticks as opposed to the tubs because they're SO much easier to measure. I've used both options, and either one works in this recipe.
- Make sure not to melt the butter completely. If you put it in the microwave, you just want to soften it.
- Correct measuring is key! Make you're measuring your ingredients correctly.
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14 Comments
Jenny
Love it!! Yes, definitely going to try it this week.
admin
Thank you!! I hope you love them!!
Mikayla Jai
OMG these are making my mouth water they look SO FREAKING GOOD!! I can’t wait to try this recipe out!!
Xoxo, Mikayla Jai
admin
Thank you so much! They’re my fav!! Let me know what you think! 🙂
Tabbie
Yum! I can’t wait I try these!
admin
I hope you love them as much as I do! 🙂
Jeanelle
See I knew you could still enjoy the simple pleasures being a vegan.😇😇😇
admin
You totally can! I’m not vegan but most of my baking is vegan because my son is allergic to milk and eggs.
Exwes Gold
Will definitely try these very soon. Thanks for sharing
admin
Let me know how you like them!! Of course! 🙂
Anne @TheCalifornienne
OMG! Yummy! Pinning this for the next time I want to bake <3
admin
Let me know what you think!! 🙂
Stephanie
These look so yum! And they’re so cutely sized too! 🙂
admin
thanks so much! I used my small cookie scoop for these! 🙂