The Best Damn Chocolate Chip Cookies (Vegan)
EVEN IF YOU ARE NOT VEGAN these cookies are amazing. I can't lie, I didn't slave away trying a million recipes to find the best vegan chocolate chip cookie. I got really lucky the first time. I took some non vegan recipes as inspiration, subbed in a few vegan ingredients and presto! THE BEST DAMN CHOCOALTE CHIP COOKIES I'VE EVER HAD! I promise you that no one will know these are vegan (if that is a concern you have). They just taste delicious.
1 1/2 cups all purpose flour
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup vegan butter (at room temperature)
1/2 tsp baking soda disolved in 1 tsp hot water
Flax eggs (2 Tbsp ground flaxseed mixed with 3 Tbsp water, let sit for 5 min in the fridge to get a eggy consistency)
1 tsp vanilla extract (the quality of your vanilla makes a big difference in your baking, buy high quality extracts)
1/4 tsp salt
1/2 cup vegan chocolate chips
1/2 cup chopped walnuts (optional, if you lead them out you should add more chocolate)
Preheat your oven to 175 degrees Celcius or 350 degrees Fahrenheit.
Mix your flax egg (2 Tbsp ground flaxseed with 3 Tbsp water) and set in the fridge.
Cream together your brown sugar, white sugar and vegan butter. This is why your butter needs to be room temperature, not melted and not cold. You can cream your sugar and butter with a mixer but I do it by hand. The brown sugar I use is very course and doens't dissolve completely but you need to make sure that your sugars and butter are well combined with no lumps of butter.
To you butter and sugar add the flax egg, vanilla, dissolved baking soda and salt. Mix until well combined.
Add in your sifted flour and mix until your dough is formed. Add your chocolate and walnuts and combined.
Line a baking sheet with parchment paper. I use a tablespoon to measure our my balls of dough to make sure they are all the same size. Doing this yields about 25-30 cookies. Place your dough balls on the baking sheet about 2 inches apart. They will not need lots of space but they will spread out a little. Place your cookie sheet on the middle rack in your oven and bake for 10-12 minutes. Mine take 12 minutes just about every time.
DO NOT bake longer than 12 minutes. They may look underdone when you take them out of the oven but trust me. I baked them for 15 minutes once and although the taste was fine, they turned into rocks once they cooled down. 10-12 minutes will leave you with a chewy cookie that will hold it's form once it's cooled down.
Note: I've never tried these with a gluten free flour substitute or coconut oil instead of vegan butter. I'm sure both could work but the taste and consistency of the cookie would probably change. Also, if you don't have something to sift your flour with, that is okay. I just always sift my flour when baking or using flour in general.
Please leave a comment if you try my recipe. I would love to hear how you cookies turned out :)