Here is another great recipe using the Plant Based Egg egg replacer by Freely Vegan.
You will love all the recipes using this egg replacer as it makes baking easy and successful every time.
Perfect chocolate chip or chunk cookies that are slightly crispy on the outside and chewy on the inside!
Vegan Chocolate Chip Cookies Recipe
For those who cannot get the Plant Based Egg you can sub in another proprietary blend egg replacer *same amount as listed here OR use2Tbs Aquafaba & only 4Tablespoons of plant milk
Serves: 24- 2ounce cookies
- Vegan Butter room temperature 14 Tablespoons (196g)
- Granulated Sugar 1 cup (200g)
- Light Brown Sugar 14 Tablespoons (180g)
- Salt 1 teaspoon (6g)
- Vanilla Extract 2 teaspoons (10ml)
- Room temperature Soy Milk 6 Tablespoons (90ml)
- Plant Based Egg 4 teaspoons (9.6g)
- All Purpose Flour 3¼ cups (406g)
- Baking Soda 1¾ teaspoons (8g)
- Vegan Chocolate Chips or Chunks 2½ cups
- Cream the vegan butter and both sugars with the paddle attachment until light and fluffy. About 5 minutes
- Combine the soy milk with the vanilla extract and slowly add to the creaming butter mixture on medium speed being sure to mix well in between additions. Stop the mixer every so often and scrape the sides and bottom of the bowl.
- Siftthe plant based eggwith the flour, baking soda and salt then add to the mixer all at once and mix on low speed just until combined.
- Increase speed to medium high and whip for 10 seconds
- Add in the chocolate chunks and mix well.
- With a 2 ounce cookie scoop (or simply drop dough by the heaping tablespoon) onto a parchment lined sheet pan spaced about 2 inches apart.
- Chill the dough while you preheat the oven to 350°F
- Bake for approximately 15 -18 minutes or until light golden browned.
Hi Gretchen! Have been a huge fan of yours for years and love the way you have adapted your recipes to vegan! Just wanted to ask if you can replace the Plant Based Egg in this chocolate chip cookie recipe for Flaxseed? Thank You Again for your amazing recipes!
Hi Thanks! I found the best results with the PBE for this particular recipe, you can try it with flax and see how it goes!
I have another recipe here with flax CLICK HERE
hey there gretchen, I’ve been a HUGE fan and have followed and used your recipes for a few yrs now. I’m not vegan but was wondering can u give me the original recipe for the chocolate chip cookies like u had originally? They are soooo bomb!!
Hey…Gretchen. ur recipes are just incredible… it just comes out the way u have mentioned it… do keep posting more and we keep learning??
YAY! thank you!!
I would love to test ur cookies, but here in Luxemburg u can‘t find nor order this egg replacer :/
4 teaspoons is this equivalent to 2 tablespoons of soy flour? Thanks in advance 🙂
Hi, well no it’s not THAT easy, however I did not try soy flour as an egg replacer, it’s worth a try, but I would recommend another Proprietary blend egg replacer instead. Not sure where you live or what you have to choose from though. I have been told Orgran is a common powder egg replacer
Margaret SJ Lo
Hi Gretchen, how long can I keep the cookies for in an airtight container?
Until they are gone!! LOL
Haha seriously though they will go stale before they go “bad” so honestly weeks! (or freeze for longer!)
Hi, I’m very new to vegan baking, but your site has really tempted me to give it a shot. I am planning to use Bob’s Red Mill egg replacer, and the directions say to mix it with liquid first. Would you recommend using some of the liquid to do that, or just sitting it into the flour as specified in the recipe? Thank you, Gretchen!
Hi Great! Welcome! I always add the egg replacer to the dry ingredients!