These really are The Best Vegan Chocolate Chip Cookies! They’re loaded with tons of chocolate chunks and topped with some flaky sea salt making them totally irresistable!
Hello! Today I’m sharing my second cookie recipe with you for COOKIE WEEK! In case you missed it, on Monday I posted these delicious Vegan Soft and Chewy Molasses Cookies and I can’t top eating them this holiday season! Today I’m sharing my version of The Best Vegan Chocolate Chip Cookies recipe and I think you are going to like them!
I took a poll on Instagram a few weeks ago asking, when it came to the best vegan chocolate chip cookies what was more important, taste or healthy ingredients. While a few people said healthy ingredients, most people said taste 🙂
So, today I’m sharing my Best Vegan Chocolate Chip Cookies recipe that tastes amazing but isn’t quite made with the healthiest ingredients. If you prefer healthy, don’t worry, I’m still working on those cookies and will try to post that recipe sometime in the new year!
I’m not vegan myself but I eat a lot of vegan food and I’ve been loving experimenting with vegan baking lately. Thankfully it’s not quite as hard as I thought it would be! I’ve found that when it comes to making cookies vegan, a flax egg and either coconut oil or vegan butter work really well.
For these cookies I used vegan butter because it gives them a nice richness that I crave when eating a perfect chocolate chip cookie.
Baking Tips for The Best Vegan Chocolate Chip Cookies:
- Chilling the cookie dough before baking is important so that your cookies don’t spread too much. They’ll still taste good if you don’t chill the dough but they will probably be much thinner than I prefer.
- I like to keep a close eye on my cookies while they bake. I don’t want them too browned on the top and like to take them out just a touch before I think they’re done so they’re extra gooey inside. I know everyone has their own chocolate chip cookie preferences though!
These really are the Best Vegan Chocolate Chip Cookies! You won’t be able to eat just one!
- 1 3/4 cup all purpose flour, GF AP flour would probably work too
- 3/4 teaspoon baking soda, I like to use aluminum free
- 1/4 teaspoon salt
- 3/4 cup softened vegan butter, I like Earth Balance soy free kind
- 1/2 cup light brown sugar
- 1/4 cup cane sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 flax egg (1 tablespoon ground flaxseed mixed with 2 1/2 tablespoons water, let sit for 2 minutes)
- 3/4 cup chocolate chunks or chocolate chips, or more if you like!
- Flaky sea salt (optional)
- Pre-heat oven to 350 degrees F. In a medium sized bowl whisk together all the dry ingredients.
- In a large bowl add the softened butter and sugars. Beat with an electric mixer until creamy. Next, add the vanilla and flax egg and mix again.
- Add the dry ingredients to the wet and mix again until everything is combined. Lastly, mix in the chocolate chips. Cover bowl with plastic wrap and chill for at least 1 hour, can be chilled for up to 3 days.
- Line a large baking sheet with parchment paper or a non-stick mat. Use a one tablespoon cookie scoop to scoop the chilled batter and roll in your hands to form a ball. Place cookies at least 1 inch apart from each other on the baking sheet and sprinkle with flaky sea salt if desired.
- Bake cookies until bottoms are just browned and the middle of the cookie is just set, 7-10 minutes. I like mine to be a little under baked when I take them out because they will firm up a little as they cool. Let cookies cool on baking sheet for 5 minutes and then transfer to a wire baking rack.
- I like to store my cookies in an airtight container at room temperature for 4-5 days or in the freezer for up to 3 months. Cookie dough can also be stored in the freezer for up to 3 months.
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