Best Vegan Chocolate Chip Cookies

These vegan chocolate chip cookies are soft, chewy and chocolate loaded! Crispy on the edges and lightly golden brown. 1-bowl recipe, and made with less than 10 pantry staple ingredients!

Course Dessert, Snack, Sweets

Cuisine 1 pot, American, soy-free

Prep Time 15

Cook Time 8

Total Time 23

Servings cookies

Calories 174kcal

Author Hannah Sunderani

Ingredients

1 tbsp ground flax
3 tbsp water
1/2 cup vegan butter (soft)
3/4 cup brown sugar
3/4 cup white sugar
2 tsp vanilla
1 1/2 cups all purpose flour
2 tsp cornstarch
1 tsp baking soda
1/4 tsp salt
1 vegan semi-sweet chocolate bar (4 oz) chopped into chunks
1/3 cup vegan semi-sweet chocolate chips

Instructions

Preheat oven to 350F/180C. Line two baking sheets with parchment paper. Make the flax egg by combining the ground flax and water in a small bowl. Set aside.
Cream together the vegan butter, brown sugar and white sugar with a hand mixer on medium speed until combined.
Add the flax egg and vanilla and mix together on medium speed until smooth.
Bit-by-it, add the all-purpose flour and mix to combine, add the cornstarch, baking soda and salt, mix again on medium speed to combine.
Fold in the chocolate chunks and chocolate chips. Scoop two tablespoons of the dough and roll into a ball. Place on the baking sheet. Continue until you've used all the dough. Bake the cookies until lightly golden brown on the top, 8-10 minutes. Let cool for 5 minutes, transfer to a cooling rack.

Notes

These cookies can be frozen for up to 3 months. Store in an air-tight container.

You can also freeze the cookie dough for up to 3 months (stored in an air-tight container) and let thaw before rolling into balls and baking.

Nutrition