I’ve been working on the perfect vegan chocolate chip cookie recipe for a few years now. I think this version is my favorite. It’s a grown up recipe with dark chocolate and less sugar. It’s super simple and doesn’t involve outlandish ingredients. The key ingredients that make this recipe come together are the flaxseed eggs and Miyoko’s Creamery butter. I now use this brand of butter for all of my cooking and baking because it just tastes so good and behaves like real butter.
Tips for the flaxseed eggs: the longer you let your flaxeed eggs sit, the better. That mixture needs to get thick and goopy so that the cookies can bind together and stay moist and chewy. So try not to be in a hurry when you make them. And don’t skip freezing the dough! Freezing or even just chilling your cookie dough ensures that your cookies don’t flatten out too much. Flat, thin cookies tend to be crispy and not as chewy. These cookies look and taste like my favorite traditional chocolate chip cookies except they have no eggs in them. It’s shocking how easy it is to replace egg in baked goods. Whoever created the flaxseed egg is a culinary genius!
I’m a purist when it comes to things like chocolate chip cookies. I don’t like ones with oatmeal or other add ins. I just love traditional, homemade chocolate chip cookies. They’re best warm out of the oven plus or minus a cold glass of milk. If you make this recipe remember to take a picture and tag @thefriendlyepicurean on Instagram, Facebook, and Twitter or Pin this recipe on Pinterest!
Vegan Chocolate Chip Cookies
- 2 1/2 cups all purpose flour
- 1 cup vegan butter, softened (such as Miyoko’s Creamery cultured vegan butter) plus more to grease pans
- 1/2 cup organic granulated sugar
- 1/2 cup packed brown sugar
- 2 flax eggs (whisk together 2 tbs flaxseed powder in 6 tbs warm water and let sit for 15-20 minutes)
- 1 tsp salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 1/2 cups dark chocolate chips
- 1/4 cup chopped walnuts
DirectionsPrepare flax egg by whisking together 2tbs flaxseed powder in 6tbs warm water. Let sit for 15-20 minutes or until mixture turns into a thick, pudding like consistency. Grease 2 sheet pans with butter and set aside. Preheat oven to 360F. In a large bowl, combine flour, baking powder, baking soda, and salt. In the bowl of a stand mixer, add softened butter and mix on low speed for about 30 seconds. Add granulated sugar and mix again on low speed for about 30 seconds. Add brown sugar and mix again on low speed for about 30 seconds. Next, add flax eggs and vanilla extract and mix on low-medium speed for about a minute or until ingredients are combined well. Next add flour mixture 1/2 cup at a time while mixing at low-medium speed. Continue to add flour mixture until flour is well combined with butter mixture. Scrape sides of the bowl with a spatula to make sure all ingredients are combined. Finally, stir in chocolate chips and chopped walnuts with a spatula. Freeze dough for about 10-15 minutes. Using a cookie scooper or tablespoon, scoop 1-2 tbs of cookie dough onto baking sheets about 1-2 inches apart. Bake at 360F for about 12 minutes. Cookies will start to turn golden brown on the edges. Allow to cool completely on a wire rack before serving.