Vegan Chocolate Chip Cookies
Updated Feb. 26, 2020
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
- 1¾cups/225 grams all-purpose flour
- ¾teaspoon kosher salt
- ½teaspoon baking soda
- 5ounces/140 grams vegan butter or margarine, at room temperature
- ½cup/125 grams cane sugar
- ½cup/75 grams coconut sugar
- 1tablespoon flaxseed meal
- 1½teaspoons vanilla extract
- 12ounces/340 grams vegan chocolate, chopped, or feves or chips
- Flaky sea salt, for finishing (optional)
Nutritional analysis per serving (8 servings)
602 calories; 37 grams fat; 17 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 65 grams carbohydrates; 1 gram dietary fiber; 25 grams sugars; 6 grams protein; 269 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
- Step 2
In a medium bowl, whisk the all-purpose flour, salt and baking soda to combine.
- Step 3
Using a mixer fitted with the paddle attachment, cream the vegan butter or margarine, cane sugar and coconut sugar on medium speed until very light, 3 to 4 minutes.
- Step 4
In a small bowl, whisk the flaxseed with 2 tablespoons room temperature water to combine. Add this mixture to the mixer and mix well on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
- Step 5
Add the dry ingredients and mix on low speed until just combined, 5 to 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
- Step 6
Add the chocolate and mix just until incorporated. Scoop the dough into 8 (3½ ounce/100 gram) mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
- Step 7
Gently press the mounded cookies down slightly using your fingers until about ½-inch thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they’re golden brown around the edges and just barely set in the center, 18 to 21 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.
- You can make these cookies vegan and gluten-free by substituting the all-purpose flour with 2¾ cups/310 grams finely ground almond flour.
Private Notes
Comments
Miyoko's Vegan Butter is delicious and bakes very well.
someone further down commented about the ethics of vegan butter & palm oil… all you have to do is a simple google search to find brands (miyokos is one that people have mentioned here) that do not use palm oil or you can make your own vegan butter. you’re not a vegan if you’re using “regular” butter and there’s no such thing as an ethical dairy farm.
The article is a little misleading. Unrefined sugar is not processed with bone char nor is organic refined sugar. Sugar made from sugar beets is also made without bone char. It's not something that is specifically listed on labels, so it can be tricky. You can also google specific brands to see if they use bone char. Hope this helps!
This was a solid recipe. I followed it exactly, and it produced a crisp cookie with lots of chocolatey flavor.
I loved these. I could not tell any difference in my this recipe and my regular ccc recipe.
Just took these out of the oven! Totally delicious but I did take the advice of a comment that suggested adding three more tablespoons of the vegan butter. The dough just wasn’t coming together without it. I also used half the chocolate chips. I went with smaller cookies for 10 minutes. out of this world delicious - thank you so much. My vegan and non vegan friends are gonna go crazy for this!