Classic Vegan Chocolate Chip Cookies
These classic vegan chocolate chip cookies are just like regular non-vegan chocolate chip cookies, but no one can even tell! They are soft, chewy, thick, and studded with chocolate chips. The flaky sea salt is a must and takes these cookies to the next level.
I think these are the BEST classic vegan chocolate chip cookies and they are so easy and delicious. It has all the normal “cookie” ingredients minus the dairy! These have volume, are chewy, and have the perfect crispy outside.
You can refrigerate the dough balls for an hour before baking if you really want more depth of flavor, but I didn’t feel like it needed the extra refrigeration.
I like my cookies big, so these are almost 1/4 cup worth of dough each. If you make them smaller, make sure to adjust the baking time. Finish it off with a sprinkling of flaky sea salt after it is done baking to balance out the sweet. It truly is amazing!
If you make these classic vegan chocolate chip cookies, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!
Classic Vegan Chocolate Chip Cookies
Ingredients
- 1/2 cup (1 stick) vegan butter, room temperature
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 1/2 cup organic light brown sugar, packed
- 1/4 cup pure organic cane sugar
- 1 1/2 tsps vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 3/4-1 cup dairy free chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with a silicone baking mat or parchment paper and set aside.
- Make your flax egg by combining the ground flax seed with water. Set aside for 5 minutes to thicken.
- In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
- Using a stand mixer, cream butter and sugars together for about 3 minutes with the paddle attachment. I usually do it at a speed 4 in my Kitchen Aid. Add in the flax egg and vanilla and beat until combined.
- With the mixer on low, slowly add in the dry ingredients. Add the chocolate chips and pulse the dough a couple of times until the chocolate chips are fully incorporated. You can also stir by hand with a spatula if you want.
- Form the cookie dough into balls, about 3 tablespoons of dough (I used a XL scoop). Place on prepared baking sheet, about 2 inches apart. I like them big, but you can make them smaller.
- Bake cookies for 10-12 minutes or until the edges are slightly golden brown. DO NOT overbake. It will continue to cook and firm up as it cools. Remove from oven and let cookies cool on the baking sheet for 15 minutes. Sprinkle flaky sea salt on top. Transfer to a wire cooling rack and cool completely.
- Enjoy! Store in an airtight container on the counter for up to 3 days.
