Vegan Chocolate Chip Cookies

Preparation

1. Step 1

   Heat the oven to 350 degrees. Line two baking sheets with parchment paper.

2. Step 2

   In a medium bowl, whisk the all-purpose flour, salt and baking soda to combine.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.