With perfect soft, chewy texture and containing just a handful of easy to find ingredients, this recipe makes THE perfect vegan chocolate chip cookies. Let’s get to baking!
There’s something that feels so comfy and homey about baking and eating warm, fresh from the oven cookies. And you can’t get more classic than the chocolate chip variety.
These perfect vegan chocolate chip cookies come together with the basic mix of flour, sugar, butter, milk, and chocolate chips with the addition of ground flax seed as a binder. I have tried this recipe with and without adding a binder and while it tastes good without the flax, it holds together much better with it.
Flax seeds prove to be very useful in vegan baking. They are great binders and don’t alter the flavor much. They may add a slightly nutty taste when used in larger amounts, but its not noticeable in recipes like this.
High in good for you fiber, flax is also a wonderful to any diet.
To make a flax egg:
- In a small bowl, add 1 tablespoon of ground flax with 3 tablespoons of warm water
- Beat with a whisk until it turns to a consistency similar to a beaten egg.
- Add to other ingredients!
These cookies hold up well while maintaining softness. The perfect vegan chocolate chip cookies, indeed!Print
The perfect vegan chocolate chip cookies are soft, chewy, and have the classic taste that can’t be found elsewhere.
1 cup flour
1 cup sugar
7 tbsp plant based butter, slightly melted
1/4 tsp baking soda
1/4 tsp sea salt
1 tsp vanilla
1/4 cup milk
1 flax egg (1 tbsp ground flax mixed with 3 tbsp warm water)
3/4 cup chocolate chips
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Melt the butter in the microwave until it is almost melted, but not completely.
- To a bowl, add flour, baking soda, salt, sugar, and butter and mix well.
- Next, add milk and vanilla and mix to incorporate.
- Now add in the prepared flax egg and mix well.
- Finally, add in the chocolate chips.
- When the oven is heated, scoop out large spoonfuls of the dough, form into balls, and arrange on the baking sheet with about an inch and a half between each cookie.
- Depending on your oven, you may bake these for 9 to 12 minutes. I baked mine for 10 minutes exactly. It’s very important to not overtake these cookies. When you take them out of the oven, they may seem a little bit undone, but they will firm up as they cool down. You’ll know it’s time to take them out when the tops doesn’t look doughy anymore and you can press a finger into the top without any of the cookie coming off.