I almost left out the word vegan in the description. They are so good, they might be better than any traditional chocolate chip cookies I have had. That being said, I am not a fan of super sweet things. So these are much less sweet than regular chocolate chip cookies. But they will satisfy a craving. They are crispy on the bottom, chewy in the middle, and very chocolatey. Best with a cold glass of milk (or almond milk if you are so inclined).
The original recipe is from Oh She Glows. Below is my adaptation (which only has a couple changes). Check out her website. It has great recipes.
Vegan Chocolate Chip Cookies
Yield: 12-14 large cookies
- 7 tbsp vegan butter + 1 tbsp extra virgin olive oil
- 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 flour
- 3/4 cup all-purpose flour
- 1/4 tsp cinnamon
- 2 oz bittersweet chocolate, roughly chopped
1. Preheat oven to 350 and line a baking sheet with parchment paper. In a small bowl, mix together the flax egg and set aside.
2. 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.
3. Beat in the remaining ingredients and fold in the chocolate chips.
4. 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 on a cooling rack for another 10 minutes.