Vegan Chocolate Chip Cookies
Hey y’all, here I am again, with yet another chocolate chip cookie recipe. What can I say, I just love making them! (Case in point: I have like 10 more chocolate chip cookie recipes on the site already.) This time around, though, there’s a twist: they’re vegan.
I’ve been wanting to create a recipe for vegan chocolate chip cookies for a while now…since last summer when I discovered the wonder of flax eggs (but more on that in a minute). And since the price of eggs makes me want to start selling my organs, it seemed like a good time. So without further ado, let’s make vegan chocolate chip cookies!
So…What Makes These Cookies Vegan?
So what exactly makes these cookies vegan (besides the obvious lack of eggs and dairy, I mean)? Here are a few ingredients that are a little different from regular chocolate chip cookies:
- Flax eggs…a wonder. An absolute joy. I can’t believe I hadn’t tried them before. They’re the best thing to happen to baking since…well, real eggs, I suppose. And all you have to do is mix together ground flaxseed and water, and let it sit for 5 minutes. It thickens up and ends up about the same consistency as egg whites. Amazing.
- Vegetable oil instead of butter. I don’t typically like the flavor of margarine or the feel of shortening in cookies, so I opted for oil…which *bonus* adds chewiness. Any kind of vegetable oil will work, but a flavorless oil is preferable (though olive oil would be delish too). I used canola.
- Vegan chocolate. Any vegan/nondairy chocolate will work here. I used these Ghirardelli 52% non-dairy chocolate chips (when you go through as many chocolate chips as I do in a year, it’s cheaper to buy them in bulk!), which are now one of my favorites.
- Nondairy milk. I used almond milk, because that’s what I had on hand. But any kind will work. In fact, if you only need these cookies to be egg-free, not completely vegan, you can use regular milk.
Even without the butter and eggs, these cookies turn out soft, chewy, and oh-so-delicious. Just look at that texture!
Making Your Best Vegan Chocolate Chip Cookies
These cookies are super easy to make:
First, make your flax eggs by combining the ground flaxseed (I like Bob’s Red Mill) and water. Let it sit at room temp for at least 5 minutes.
Next, combine your dry ingredients (flour, baking soda & powder, and salt). Then, in a separate bowl, mix the oil and both sugars till combined. I used my stand mixer with the paddle attachment, but you could use a hand mixer or even a whisk or wooden spoon and a little elbow grease.
Then add your flax eggs, nondairy milk, and vanilla extract. Here, you could add another flavor if you like (almond extract might be nice, or even a little rum), but I kept it simple with just the vanilla. Mix that well, then add the flour mixture and mix till combined.
Finally, fold in the chocolate chips, then scoop the cookies/roll into 2T-sized balls, place onto a lined cookie sheet, and bake. A word on this part: this dough is a bit on the oily side, so you might have a hard time getting your chocolate chips to stick to the dough. (They don’t bake up oily though…they’re perfectly soft, chewy, and moist!)
If this happens, just do your best to press the chips into the cookies as you make your cookie dough balls. Keep some extra chips on hand in case you need a few more when you get to the bottom of the bowl of dough.
Once your cookies are baked, let them cool on the cookie sheet for 10 minutes, then move to a cooling rack to cool completely. Then devour as you would regular chocolate chip cookies.
These cookies can be stored in an airtight container at room temp for a few days. They also freeze pretty well (put them in an airtight container or freezer bag and freeze for up to a month or maybe even two).
These cookies are so soft, yet so chewy, and so, so delicious. You’ll never miss the eggs and butter (and I don’t say that lightly — I love butter!)
Give them a try and let me know what you think in the comments below!
Happy Vegan Baking!
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Vegan Chocolate Chip Cookies
Ingredients
- 2 T ground flax seed
- 5 T water
- 2 1/2 c all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp kosher salt
- 3/4 c vegetable oil*
- 1/2 c granulated sugar
- 1 c brown sugar
- 3 T nondairy milk
- 1 tsp vanilla extract
- 1 c vegan chocolate chips (plus more for topping)**
Instructions
- Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking sheets.
- First, make flax eggs by combining the ground flax seed and water. Let sit for at least 5 minutes.
- Whisk together flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer), mix oil and both sugars, mixing just until completely combined.
- Add the flax eggs, nondairy milk, and vanilla extract. Mix until well combined. Then add the flour mixture.
- Finally, fold in the chocolate chips. This dough is a little on the oily side, so the chocolate chips tend not to want to stick to the dough. Just do your best to mix them in.
- Scoop with a small cookie scoop (or a spoon) into approx 2T-sized balls. Place on cookie sheet, adding a few extra chocolate chips on top if you like.
- Bake for 8-10 minutes, or until tops are set and edges are beginning to brown. Let cool on the cookie sheet for about 10 minutes, then move to a cooling rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
Notes
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