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!
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
