Vegan Chocolate Chip Cookies
By
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Yield
12-14 large cookies
Prep Time
10 Minutes
Rest time
5 Minutes
Cook time
12 Minutes
Total Time
27 Minutes
Ingredients:
- 7 tbsp vegan butter + 1 tbsp extra virgin olive oil (or 1/2 cup vegan butter)
- 1/2 cup packed brown sugar
- 1/4 cup cane sugar (or use white)
- 1 flax egg: (1 tbsp ground flaxseed mixed with 3 tbsp water)
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup whole wheat pastry flour
- 3/4 cup all-purpose flour
- 1/4 tsp cinnamon
- 1/2 cup dark chocolate chips
Directions:
- Preheat oven to 350°F and line a baking sheet with parchment paper. In a small bowl, mix together the flax egg and set aside.
- With an electric mixer or in a stand mixer, beat the Earth Balance until fluffy. Add the brown sugar and cane sugar and beat for 1-2 minutes until creamy. Beat in the flax egg.
- Beat in the remaining ingredients and fold in the chocolate chips.
- Shape balls of dough and place on the baking sheet. Bake for 10-12 minutes (or up to 14 mins on a Silpat mat). Allow to cool for 5 mins. on the baking sheet and then transfer to a cooling rack for another 10 minutes.
- For a crispier cookie edge, use 7 tbsp Earth Balance and 1 tbsp olive oil. I preferred cooking them this way. They also spread out a bit more. Alternatively, for a softer cookie, use 1/2 cup Earth Balance and no oil.
- To retain the crispy factor of the cookies place them in the freezer after cooling in a container or baggie. It was the only method I tried that kept the crispiness of the cookies! Simply thaw on the countertop.