Vegan Chocolate Chip Cookies
Ingredients
- 1½ Tbs Flax Meal 12g
- 2 Tbs Hot Water 30ml
- 11 Tbs Vegan Butter 155g
- ½ cup Granulated Sugar 100g
- ½ cup Light Brown Sugar 100g
- ¼ teaspoon Salt
- 2 teaspoons Vanilla Extract 10ml
- 1¾ cups All Purpose Flour 220g
- 1 teaspoon Baking Soda
- ⅛ teaspoon Baking Powder
- 1 cup Vegan Chocolate Chips
Instructions
- Preheat the oven to 350F
- Combine the flax meal with the hot water whisk smooth let stand 5 minutes to thicken
- In the work bowl of an electric mixer or with a hand beater, cream the vegan butter & both sugars until light & fluffy. About 3 -5 minutes
- Stop the mixer midway to scrape the sides & bottom of the bowl.
- Add the flax paste & the vanilla extract & whip on high speed for 5 seconds to emulsify
- Sift the flour, baking soda, baking powder, & salt together, then add to the mixer all at once & mix on low speed just until combined. Do not over mix.
- Add in the chocolate chips & mix to combine
- Scoop cookie dough onto a parchment lined sheet pan spaced about 2 inches apart. (I use a 2 ounce scoop)
- Do not press the dough as they will spread normally
- Bake immediately in a preheated 350°F oven for approximately 12-15 minutes or until light golden browned.
Notes
Be sure to read the notes for success section above the recipe
Storage Store cookies at room temperature in an airtight container for up to 1 week
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