Perfect Vegan Chocolate Chip Cookies
These Perfect Vegan Chocolate Chip Cookies are chewy, buttery, and loaded with gooey vegan chocolate chips. Made with simple pantry staples and a flax egg, they're the ultimate classic cookie completely dairy free and egg free but tasting just like the ones you grew up with.
Ingredients
- 1 tablespoon ground flaxseed
- 2 1/2 tablespoons water
- 1/2 cup vegan butter softened to room temperature
- 1 1/4 cups packed light brown sugar see notes
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup vegan chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone baking mats.
- In a small bowl, mix together the ground flaxseed and water. Set aside for a minute to thicken into a flax egg.
- In a large bowl using a handheld mixer or a stand mixer with the paddle attachment, beat the softened vegan butter and packed brown sugar together for 1 to 2 minutes until creamy and well combined.
- Add the vanilla extract and the prepared flax egg. Mix until fully incorporated.
- Stop the mixer and add the all purpose flour to the bowl. Sprinkle the cornstarch, baking soda, and salt evenly on top of the flour. Turn the mixer on low speed and mix until just combined. Do not overmix.
- Add the vegan chocolate chips and stir them in either by hand with a spatula or using the mixer on the lowest setting.
- Roll the dough into balls, about 1 to 2 tablespoons each. Place them on the prepared baking sheets, leaving space between each cookie for slight spreading.
- Bake for 10 minutes for smaller cookies, or 12 minutes for larger ones, until the cookies are barely golden around the edges. They will look puffy and lightly colored in the center. Do not over bake.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. They will continue to set up during this time. Transfer to a wire cooling rack to cool completely. The cookies will firm up and become perfectly chewy as they cool. Enjoy!
Notes
- Sugar Amount: You can use the full 1 1/4 cups of packed light brown sugar as listed, or reduce it to 3/4 cup according to your taste. Both work well in this recipe.
- Unsalted Butter: If using unsalted vegan butter, increase the salt to 3/4 teaspoon.
- Storage: Cookies will stay fresh for 3 to 4 days stored in an airtight container at room temperature. They also freeze well.
- Freezer Cookie Dough: Roll the dough into balls and freeze on a baking sheet until solid. Transfer to a freezer safe bag. Bake directly from frozen, adding 1 to 2 minutes to the baking time. No need to thaw.
- Mix Ins: Feel free to customize this recipe. Add chopped walnuts or pecans, use vegan white chocolate chips, or fold in dried fruit. This is a great base recipe for all kinds of combinations.
- Don't Over Bake: The cookies will look slightly underdone when you remove them from the oven. They will firm up as they cool on the baking sheet, resulting in that perfect chewy texture.