Vegan Chocolate Chip Cookies
Soft, chewy chocolate chip cookies that are so delicious you'll never miss the eggs and butter! Plus, this recipe is quick and easy, and requires no chill time.
Servings: 26 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 medium 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
*A note on oil: I used canola oil, but any vegetable oil will work - even olive oil (if you like the flavor of it in cookies).
**I used Ghirardelli's 52% dairy free chocolate chips, but you can use your favorite vegan chocolate chip.