Classic Vegan Chocolate Chip Cookies (1 Bowl!)
User Reviews
4.7
Classic Vegan Chocolate Chip Cookies (1 Bowl!)
Description
Classic Vegan Chocolate Chip Cookies (1 Bowl!) feature a simple method using flaxseed meal as an egg substitute paired with vegan butter and a mix of brown and cane sugars. After mixing wet and dry ingredients, the dough chills in the refrigerator to enhance texture and flavor stability. Baking at 375°F produces cookies with crisp edges and soft, chewy centers. The use of semi-sweet chocolate chips adds sweet, rich bursts throughout each bite.
The one-bowl method streamlines preparation, and spacing the dough balls allows even spreading during baking. Sprinkling sea salt on top offers a contrast to the cookie sweetness. These cookies can be frozen as raw dough portions for baking later, offering convenience.
This recipe yields tender, chewy cookies suitable for a vegan diet using common pantry ingredients. Chilling the dough is essential for the right texture and baking times are given to aim for golden edges without overbaking.
Ingredients
- 2 Tbsp flaxseed meal (to make flax eggs)
- 5 Tbsp water (to make flax eggs)
- 1/2 cup packed brown sugar organic
- 1/3 cup organic cane sugar
- 1/2 cup vegan butter we prefer Earth Balance // 1 stick = 1/2 cup or 112 g, room temperature
- 2-3 tsp vanilla extract
- 1 heaping cup all-purpose flour 1 cup + 2 Tbsp as original recipe is written, unbleached
- 1 tsp salt plus more for topping, sea salt
- 1 tsp baking powder
- 1 cup semi-sweet chocolate chips we prefer Enjoy Life, vegan
Instructions
- In a large mixing bowl, prepare your flax eggs by mixing flaxseed meal and water and let rest for 5 minutes. Add in brown sugar, cane sugar, vegan butter, and vanilla (start with lesser end of range, and add additional 1 tsp for stronger vanilla flavor if preferred). Mix with electric mixer until creamy and pale in color (see photo) — ~ 1 minute.
- Add flour, salt, and baking powder and stir by hand with a wooden spoon until fully combined. Fold in chocolate chips until just combined.
- Put the bowl of dough in the refrigerator to chill for 40 minutes.
- Preheat to 375 degrees F (190 C) and line 2 large, rimmed baking sheets with parchment paper.
- Remove the cookie dough from the refrigerator and begin scooping dough in 1 ½ Tbsp scoops (we like this scoop) onto prepared baking sheets. Space cookies 2 inches apart to account for spreading. Bake cookies on a center rack for 12-15 minutes or until edges begin to turn golden brown. Option to sprinkle with a pinch of sea salt or Maldon salt while still warm for extra flavor contrast and texture.
- Let cool for 10 minutes on the tray before enjoying! Perfect with a glass of dairy-free milk or a latte.
- Store leftovers covered at room temperature up to 5 days, or in the freezer for up to 1 month. Enjoy at room temperature for best texture.
Notes
- The dough can be scooped and frozen for future baking; bake frozen scoops at 375°F for 12-15 minutes.
- Chilling the dough before baking is necessary to develop texture and control spreading.
- For a stronger vanilla flavor, add an extra teaspoon of vanilla extract.
- Brown and cane sugars balance moisture and sweetness; do not omit to keep the intended texture.
- Use unbleached all-purpose flour, or substitute with a 1:1 gluten-free flour blend if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20(Cookies)
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 145 | 7% |
| Carbohydrates | 19.2g | 6% |
| Protein | 1.5g | 3% |
| Fat | 8.3g | 13% |
| Saturated Fat | 3.5g | 18% |
| Polyunsaturated Fat | 1.2g | 7% |
| Monounsaturated Fat | 2.1g | 11% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 191mg | 8% |
| Potassium | 15mg | 0% |
| Fiber | 1.6g | 6% |
| Sugar | 11.8g | 24% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 20.4mg | 2% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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