Chocolate Chip Cookies - Vegan
Ingredients
- 1 T Ground Flax Seed
- 2-½ T Water
- ½ C Vegan Butter, slightly softened to room temperature
- 1-¼ C Brown Sugar
- 2 t Pure Vanilla Extract
- 1-½ C All-purpose Flour
- 2 t Cornstarch
- 1 t Baking Soda
- ¼ t Salt
- 1-½ C Non-dairy Chocolate Chips
Instructions
- Preheat the oven to 350° F and line two cookie sheets silicone mats.
- Mix the ground flax seed and water in a small bowl and set aside to make your flax egg.
- In a large bowl using a stand mixer with the paddle attachment, beat the softened vegan butter and brown sugar for 1-2 minutes until creamy.
- Add the vanilla and the flax egg and mix to combine.
- Add the flour, cornstarch, baking soda and salt. Turn the mixer on low speed, and mix until just combined.
- Add in the chocolate chips to incorporate, either by hand or using the mixer.
- Roll the dough into balls, about 1-2 tablespoons each. Place on the prepared pans and bake for 10 minutes (12 minutes for larger cookies), until they are barely golden around the edges. Do not over bake! They will be puffy and lightly colored.
- Let cool on the cookie sheet for 5 minutes, then transfer to a cooling rack. The cookies will firm up as they cool, and become the most perfect chewy cookies ever! Enjoy.