Chewy & Soft Vegan Chocolate Chip Cookies
These vegan chocolate chip cookies are ready in 30 minutes, made in 1 bowl with simple ingredients. They have crispy edges and soft centers, you'll love this dairy free and egg free dessert.
Servings 24 cookies
Calories 140kcal
Ingredients
- 1 tablespoon ground flaxseed (1 tablespoon flax + 3 tablespoon water)
- ½ cup vegan butter softened to room temperature
- 1 ¼ cups brown sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup vegan chocolate chips
Instructions
- Preheat oven to 350F and line 2 baking sheets with parchment paper. Mix the ground flaxseed and water together in a small bowl to make the flax egg.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat the softened vegan butter and brown sugar for 1-2 minutes.
- Add the flax egg and vanilla to the mixing bowl, mix until creamy.
- Add the flour, cornstarch, baking soda, and salt. Mix until just combined.
- Add the dairy free chocolate chips and mix until well distributed.
- Using a cookie scoop and tablespoon, roll the cookie dough into balls and place each on the baking sheets.
- Bake for 13-15 minutes, until the cookies are lightly golden and the edges are set.
- Remove from the oven and let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Nutrition
Calories: 140kcal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 128mg | Potassium: 28mg | Fiber: 1g | Sugar: 15g | Vitamin A: 180IU | Vitamin C: 0.002mg | Calcium: 21mg | Iron: 1mg
