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Vegan Chocolate Chip Cookies

Delicious, chewy vegan chocolate chip cookies that melt in your mouth without any dairy. Perfect for satisfying your sweet tooth!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Baking, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 tablespoon ground flaxseed For flax egg
  • 2.5 tablespoons water To mix with flaxseed
  • 1/2 cup salted vegan butter, softened Use unsalted butter, increase salt to 1/2 tsp if necessary
  • 1/2 cup cane sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1.5 cups all-purpose flour Can use gluten-free flour for a gluten-free option
  • 2 teaspoons cornstarch Can substitute with arrowroot powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt Increase to 1/2 tsp if using unsalted butter
  • 1-1.5 cups dairy-free chocolate chips or chunks Choose your favorite type
For Serving
  • to taste Flaky salt Optional topping

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Spray or line a baking tray with parchment paper or a silicone mat.
  2. Prepare the flax 'egg' by mixing ground flaxseed and water well; let thicken for 5 minutes.
Mixing
  1. In a large bowl, cream together softened vegan butter, cane sugar, and brown sugar for 3 to 5 minutes until smooth and fluffy.
  2. Add the prepared flax 'egg' and vanilla to the mixture, beating again until smooth.
Combining Ingredients
  1. Incorporate flour, cornstarch, baking soda, baking powder, and salt into the wet ingredients. Mix until a thick, non-sticky dough forms.
  2. Fold in the dairy-free chocolate chips using a spatula.
Baking
  1. Use a cookie scoop or spoon to form about 12 cookies, roughly 3 tablespoons of dough each. Do not flatten the cookies.
  2. Bake cookies on the middle rack of the oven for 10 to 12 minutes until puffy and pale with golden edges.
  3. Remove from the oven and sprinkle with flaky salt if desired. Let cool on the baking sheet for 10 minutes before transferring to a wire rack.

Notes

For a thicker cookie, chill the dough for about 30 minutes before baking. Use chia seeds as a substitute for flaxseed if needed.