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Vegan Chocolate Chip Cookies

Vegan chocolate chip cookies bake up with lightly golden edges and centers that still look soft. A thickened flaxseed mixture replaces the egg, and chilling the dough helps the cookies hold their shape.
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Prep Time 15 minutes
Cook Time 27 minutes
standing and chilling 35 minutes
Total Time 1 hour 17 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • 2.25 cup all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 0.5 tsp fine salt
  • 1 cup vegan butter unsalted sticks, softened
  • 0.75 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 tsp vanilla extract
  • 1.5 cup chocolate chips vegan semi-sweet

Equipment

  • 2 large baking sheets

Method
 

  1. Stir the ground flaxseed and water together in a small bowl and let stand for 5 minutes, until thickened.
  2. Whisk the flour, baking soda, and salt together in a medium bowl.
  3. Beat the vegan butter, brown sugar, and granulated sugar in a large bowl until creamy, about 2 minutes.
  4. Beat in the vanilla and thickened flax mixture.
  5. Add the flour mixture and mix just until no dry streaks remain.
  6. Stir in the chocolate chips.
  7. Cover and chill the dough for 30 minutes.
  8. Preheat the oven to 350°F.
  9. Line two large baking sheets with parchment paper.
  10. Scoop the dough into 1 1/2-tablespoon portions, spacing them about 2 inches apart; keep the second sheet refrigerated while the first bakes.
  11. Bake one sheet at a time for 10–12 minutes, until the edges are lightly golden and the centers still look soft.
  12. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

For even cookies, spoon and level the flour and chill the dough as directed. Store in an airtight container at room temperature for up to 5 days; freeze baked cookies for up to 3 months. For a gluten-free option, use a measure-for-measure gluten-free flour blend.