Best Vegan Chocolate Chip Cookies

The Perfect [Vegan] Chocolate Chip Cookie

It’s the perfect time of year to make a huge batch of vegan chocolate chip cookies – you know, for Santa… or yourself. I’ve said it before on here – I rarely make cookies because I am afraid of eating them all immediately. It happens, whatever. But sometimes you just can’t kick the craving… and that is what happened with these babies. On a dreary winter day… you just need to be in pajamas and eating cookies sometimes. Life is a balancing act, and that is also my motto when it comes to eating. I eat great 75% off the month, and stick my little cheats in here and there.

Cookies are always worth cheating for.

Funny thing – I was never a cookie person growing up. I mean, YES I LOVED COOKIES, but I was always a cake girl (and still love cake). When I adopted a vegan diet, I don’t know what happened but I love cookies waaaay more. Vegan cookie batter is just better, I guess! Don’t get me wrong – CAKE FOREVER – but… vegan cookies. And get ready to stick your face right in the batter, because there are NO EGGS HERE!

Best Vegan Chocolate Chip Cookies

Recipe

Oven: 350 F
Bake Time: 10-12 minutes
Makes: A little under 2 dozen

You will need:

  • 1/2 cup Earth Balance butter, softened
  • 1/2 cup cane sugar
  • 1/2 cup brown sugar
  • 1 flax egg
  • 1 tbs vanilla extract
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cups flour
  • 1/2 cup chocolate chips
  • Pink himalayan salt

To make:

  • Preheat oven to 350 F and prep your cookie sheet with parchment paper – set aside.
  • In large bowl, mix butter and sugar until fluffy. Add vanilla and flaxseed until well combined. About 4 minutes all together.
  • Add salt, baking powder, and baking soda – mix well.
  • Add 1/2 cup of flour at a time to bowl, mixing well after each one. Do this three times.
  • Fold in chocolate chips.
  • Roll dough into 1-inch balls, add to parchment paper, and sprinkle with salt..
  • Bake for 10-12 minutes, depending on how crispy you would like them.
  • Allow to cool before eating.

The trick to all my cookie recipes – forever – is to add just as much brown sugar as you do cane sugar. Most recipes I have made in the past would be like… 1/4 brown sugar, 3/4 white sugar blah blah. NO. Brown sugar is where it’s at, and it is what I swear make these cookies rank above all others. I’ve gotten so many compliments!

Are you craving cookies yet? I feel like all my rambling should have at least done that. Make make make! xx bianca

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