These are the best vegan chocolate chip cookies I’ve ever had. Some people like them soft and dense, some people like them thin and crisp, these cookies are crispy just on the edges, chewy on the outside and soft on the inside. To me, the perfect chocolate chip cookie. Super easy to make, I doubled the recipe and used an ice cream scoop to make big cookies and I got about 25 out of it.
I cannot take credit for the original recipe, I found it on another blog by nomyourself. Her instagram photos are inspiring and I was desperately seeking a good chocolate chip cookie recipe.
3/4 cup Earth balance vegan margarine
1 1/3 cup sugar
1 tbsp vanilla extract
1 tbsp ground flax seeds
3 tbsp hot water
2 cups all purpose flour
1/2 tsp sea salt
1/2 tsp baking soda
1/2 tsp cream of tartar
vegan chocolate chips
(I found a great new brand of dairy free chocolate chips at Target! The brand is called Enjoy Life )
Preheat oven to 350 degrees.
Using a hand mixer or stand mixer, mix margarine, sugar & vanilla extract in large bowl until smooth.
In small bowl, whisk flax seeds and hot water for 30 seconds, then pour into sugar mixture.
In another bowl, whisk flour, salt, baking soda and cream of tartar until well combined.
Slowly mix flour mixture into sugar mixture until there are no more flour clumps.
Throw in your chocolate chips and mix with a spatula until they are evenly distributed.
Line a cookie sheet with parchment paper. Scoop cookie dough in even scoops with an ice cream scooper (this will give you nice, big cookies) flattening the top a bit. Only make 6 cookies per pan, they do spread quite a bit.
Bake for 12-15 minutes, until edges are light, crispy brown. Let cool on pan for 5 minutes, carefully transfer to a cookie rack with a spatula. Let cool on cookie rack for 15 minutes before eating. Wait the 15 minutes, it’s worth it for the perfect texture.