When I first told my oldest friend that I was “going Vegan” she asked me “What are you going to do about all the baking you like to do? How do you bake without eggs and dairy?” After a short pause, since I wasn’t 100% sure at the time, my reply was I’d figure it out. I’m happy to report the transition from vegetarian to vegan hasn’t been nearly as drastic as I thought it would be.
For me, life is simply not worth living without chocolate, so creating a vegan chocolate chip cookie was top of my priority list. I wanted something as decadent as my old favorite chocolate chip cookie recipe. This recipe isn’t just as good as that one, I venture to say it’s much, much better. These are not the best vegan chocolate chip cookies, they’re the best damn chocolate chip cookies ever!
The brown sugar gives the cookies crispy edges, the bread flour makes them soft and doughy in the middle, the cinnamon gives them a touch of spice that makes you wonder what that flavor is, and the kosher salt allows the taste of chocolate to shine in the forefront. These cookies are gooey, chewy, crispy, and delicious. It’s a symphony of flavors and textures!
1CupChopped nutsAlmonds, macadamia nuts, pecans, or whatever tickles your fancy
Instructions
Combine flax meal and plant based milk, whisk together, and set aside in the refrigerator to set for approximately 20 minutes.
The coconut oil for this recipe should be solid, if yours is liquid, measure it out and also place it in the fridge for about 5 minutes.
In a large bowl combine flour, baking powder, baking soda, salt, and cinnamon together. Whisk until fully combined.
Add coconut oil, applesauce, sugars, and vanilla to a large mixing bowl with a paddle attachment. Cream the mixture until you start to get a light and fluffy dough.
Add flax egg and mix for an additional 3-5 minutes.
With mixer on a low setting, begin adding flour mixture approximately 1/2 Cup at at time until fully incorporated. Stopping and scraping the sides as needed.
Add chocolate chips and optional chopped nuts. Mix on low until everything is combined.
Chill the cookie dough for at least one hour (and up to overnight) to give the fats the opportunity to solidify again.
When ready to bake, preheat the oven to 350 degrees F.
Using an ice cream scooper or spoon, dollop approximately 8 balls of cookie dough onto a parchment lined baking sheet.
Bake for 15 - 20 minutes or until tops are golden brown and edges are crispy, turning once while in the oven.
Remove and let the cookies cool on a baking rack for 3-5 minutes.
Serve and enjoy with your favorite vegan vanilla ice cream or with your favorite plant based milk.
For me, life is simply not worth living without chocolate, so creating a vegan chocolate chip cookie was top of my priority list. I wanted something as decadent as my old favorite chocolate chip cookie recipe. This recipe isn’t just as good as that one, I venture to say it’s much, much better. These are not the best vegan chocolate chip cookies, they’re the best damn chocolate chip cookies ever!
The brown sugar gives the cookies crispy edges, the bread flour makes them soft and doughy in the middle, the cinnamon gives them a touch of spice that makes you wonder what that flavor is, and the kosher salt allows the taste of chocolate to shine in the forefront. These cookies are gooey, chewy, crispy, and delicious. It’s a symphony of flavors and textures!
