The other night I had a craving for chocolate (what else is new?), but I didn’t feel like going too heavy on the chocolate – just a hint of it would satisfy my cravings.
Chocolate chip cookies were the answer of course. Nothing is better than a homemade, fresh-from-the-oven chocolate chip cookie.
Am I right?
I’ve made quite a few vegan chocolate chip cookies, and they would either come out too crispy and flat, or too cake-like. Never anything right in the middle.
With a bit of experimentation, I landed on this recipe. And it’s been my go-to recipe every since. Everyone that eats these cookies loves them, and they can’t even tell that they’re vegan!
- ½ cup vegan butter (I used Earth Balance)
- ½ cup packed brown sugar
- 1 flax egg (1 tbsp ground flax seed + 3 tbsp water)
- 1 tsp vanilla
- ½ tsp baking soda
- ½ tsp salt
- 1¼ cup kamut flour (or all-purpose)
- ½ cup vegan chocolate chips (I used Enjoy Life)
- Preheat oven to 350F and line a baking sheet with a baking mat or parchment paper. In a small bowl, mix together the ground flax seed + water for the flax egg, and set aside to thicken (at least 5 minutes).
- Add the brown sugar and butter to a large bowl and using an electric mixer, beat them together until creamy. Beat in the flax egg, vanilla, baking soda and salt.
- Beat in the flour, ¼ cup at a time, and then fold in the chocolate chips.
- Form the dough into small balls and place on your prepared baking sheet. Flatten slightly with the palm of your hand.
- Bake for 12-14 minutes. Allow to cool for at least 10 minutes before eating.