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Vegan Chocolate Chip Cookies
Treat yourself to these chewy, gooey Vegan Chocolate Chip Cookies! The cardamom espresso variation is optional but is highly encouraged to take these vegan chocolate chip cookies to new heights!
Servings: 12 cookies
Ingredients
- 2 tbsp ground flaxseed
- 1/4 cup water
- 1/2 cup (100g) granulated white sugar
- 1/2 cup (110g) packed light brown sugar
- 1/2 cup melted coconut oil
- 1 tsp espresso powder optional
- 2 tsp pure vanilla extract
- 2 1/4 cup (270g) all-purpose flour
- 1 tsp cardamom powder optional
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup vegan chocolate chips
- Maldon sea salt for finishing optional
Instructions
- In a small bowl, combine the ground flaxseed and water. Stir well and let it thicken for at least 5 minutes, creating a flax "egg."
- Add the white sugar, brown sugar, and melted coconut oil to the bowl of a stand mixer fitted with a whip attachment or to a large mixing bowl with a hand mixer. Beat the mixture on medium speed for 1-2 minutes, or until creamed. Scrape down the sides of the bowl throughout the mixing time as needed.
- Add the flax "egg," espresso powder (if using), and vanilla extract to the mixing bowl. Beat until combined.
- Sift in the all-purpose flour, cardamom (if using), baking soda, and salt.
- Using a rubber spatula or wooden spoon, mix the ingredients together by hand until combined. The dough will clump together but not form a solid mass.
- Add the chocolate chips and stir in by hand until combined. This dough is pretty dry at this stage, so you may want to use your hands to bring it all together. Be careful not to overwork it.
- Cover the mixing bowl and place it in the refrigerator to chill for 30-60 minutes.
- Towards the end of the chilling time, preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- Scoop the batter with a double cookie scoop, 3-4 tablespoons in size. Roll each scoop into a ball and place them on the prepared baking sheet, leaving 2 inches around each cookie so they can spread.
- Bake the cookies for 11-13 minutes, until golden brown on the edges.
- Remove the cookies from the oven. If desired, sprinkle them with Maldon sea salt. Let the cookies cool on the sheet for 5 minutes before transferring them to a cooling rack. Let them cool for about 10 minutes before eating or until set.
Notes
Storage Directions
- Storage: Allow cookies to cool completely before storing them in an airtight container at room temperature for up to one week.
- Freezing: Arrange cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer the cookies to a freezer-safe container and store them for up to three months.
- Reheating: Allow frozen cookies to thaw at room temperature for 30 minutes. Or reheat in the oven at 300ºF for 5-10 minutes until warm.
- Use room temperature ingredients. Let the melted coconut oil cool slightly before incorporating and bring all the ingredients to room temperature to ensure even mixing.
- Allow the flax egg to gel. Give the flaxseed and water enough time to gel together, for at least five minutes before adding. This will ensure that the dough holds together for the best vegan cookie recipe.
- Thoroughly cream the oil and sugars. Beat the coconut oil and sugars in the mixer until light and fluffy. This allows air into the mixture and gives the finished cookies the best soft texture.
- Don’t overmix the dough. When adding the wet ingredients to the dry, carefully mix them until just combined to prevent the cookies from forming a tough texture.
- Chill the dough. Don’t skip this step! Chilling the dough in the refrigerator for at least 30 minutes helps prevent the cookie from spreading while baking and creates a thicker, chewier texture.