This vegan chocolate chip cookie recipe is made with vegan butter and a flax egg—that is, ground flaxseed that’s mixed with water until it has the viscous texture of a beaten egg. When buying chocolate chunks or chips, be sure to look for a dairy-free version (we love the dark chocolate gems made by Hu Chocolate). Also, be sure to buy 100% cocoa powder, not a blend made for hot cocoa, which may contain milk solids.
You’ll also want to make sure your sugar is certified vegan—some brands are processed using animal by-products. Look for natural cane sugar, such as Wholesome, or substitute an equal amount of coconut sugar. Whole wheat pastry flour gives this vegan cookie recipe flavorful dimension and a tender bite, but you can substitute with an equal weight of all-purpose flour or a 1:1 gluten-free flour blend if you prefer.
The best vegan chocolate chip cookies are crispy on the edges and chewy on the inside. They’re also perfectly round and uniformly sized. To achieve this, use a #70 cookie scoop to portion the cookie dough into tablespoon-size balls—you can also use a tablespoon measuring spoon. The cookies will spread, so place the dough balls at least 2 inches apart on a parchment paper–lined baking sheet.
Editor’s note: This recipe was originally published in ‘The Vegan Table’ and first appeared on this website on July 14, 2009.
Per serving (serving size 2 cookies): 288 calories; 16g fat; 2 g protein; 37 g carbohydrate; 4 g dietary fiber; 0 mg cholesterol; 120 mg sodium. —Nutritional analysis provided by ‘The Vegan Table’
Recipe information
Total Time
30 minutes
Yield
12 cookies, or 6 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°F (180°C, or gas mark 4). Using an electric mixer, food processor, or blender, whip flaxseed and water together until mixture reaches a thick and creamy, almost gelatinous consistency. Set aside.
Step 2
In a large bowl, mix butter and sugar with an electric mixer until creamy. Add "flax egg" and vanilla.
Step 3
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients, and mix until everything is well blended. If you need a little extra moisture, add a small amount of water or nondairy milk (such as soy milk, almond milk, or oat milk).
Step 4
Stir in chips. Form balls and transfer to an ungreased cookie sheet, then flatten each ball slightly with the bottom of a measuring cup. Bake for 7 to 9 minutes, until the tops are no longer gooey.
DO AHEAD: Baked cookies can be stored at room temperature in an airtight container for three days.
Recipe notes
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