epicurious4.5
Vegan Chocolate Chocolate Chip Cookies
Nondairy butter and a flax "egg" bind these easy vegan chocolate chip cookies. Buy dairy-free chocolate and vegan sugar to ensure a totally plant-based treat.
👥 12 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 20 min👤 Colleen Patrick-Goudreau📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●food processor
- ●oven
- ●bowl
- ●whisk
- ●measuring cup
📝 Preparation Steps
1
Preheat oven to 350°F (180°C, or gas mark 4). Using an electric mixer, food processor, or blender, whip flaxseed and water together until mixture reaches a thick and creamy, almost gelatinous consistency. Set aside.
2
In a large bowl, mix butter and sugar with an electric mixer until creamy. Add "flax egg" and vanilla.
3
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients, and mix until everything is well blended. If you need a little extra moisture, add a small amount of water or nondairy milk (such as soy milk, almond milk, or oat milk).
4
Stir in chips. Form balls and transfer to an ungreased cookie sheet, then flatten each ball slightly with the bottom of a measuring cup. Bake for 7 to ⏱️ 9 minutes, until the tops are no longer gooey. DO AHEAD: Baked cookies can be stored at room temperature in an airtight container for three days.
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