These vegan chocolate chip cookies got rave reviews from Munsur’s teachers and classmates. So much so, that his teacher’s planning on passing on the recipe to everyone! Needless to say that totally made my day!
There are many different variations to the classic chocolate chip cookie. My recipe is true to the classic taste, except it’s dairy free, egg free, everything bad free! Except the delicious taste…it’s loaded with that! Not to mention the omegas you’d benefit from by making these amazing things. And bonus: you can eat this cookie dough and not fear salmonella poisoning! I’d say that’s incentive enough to give this very simple recipe a try ;)
Vegan Chocolate Chip Cookies Yields: app 42 cookies
3/4C Earth Balance spread
1C packed brown sugar
1Tbsp ground flaxseed
1Tsp vanilla extract
2C flour, sifted
1Tsp baking soda
1C Enjoy Life Mini Chocolate Chips
Preheat oven to 350°F.
Line baking sheet with parchment paper and set aside.
In a stand mixer using the paddle attachment, or a hand mixer, start by beating the vegan spread with the sugars on high until creamy and light.
In a bowl, whisk together the flax with the water until frothy. Add to sugar mix and combine.
Tip: I grind my own flaxseed. Seeds stay fresher longer that way. You may purchase already ground flaxseed, but I find grinding my own more economical and the flavour isn’t lost.
Add vanilla. Combine.
In a medium-sized bowl, combine the sifted flour, baking soda, cornstarch, and salt. Turn mixer speed to low and add flour mix to sugar mix. As the dough begins to form, increase speed back to medium until dough is formed.
Add chocolate chips and combine. Then using a spatula, turn the dough over a few times until all chips are well in the dough.
Try your best not to eat the entire batch of dough! Yes, it’s that good.
Next, drop cookie dough onto the prepared baking sheet, slightly flatten with your fingers, and place in the oven for 8 minutes.
Tip: To make my cookies uniformed in size, I use a tablespoon measuring spoon. This way my cookies come out looking (better than) store-bought!
Take out and let cool slightly in the pan (around 30 seconds) before transferring them onto a wire rack. Be careful as cookies will be very soft to begin with but will harden ever so slightly as they cool.
Enjoy with a nice glass of non-dairy milk. We drink Silk brand almond milks and my kids love the Vanilla almond milk…it really is so tasty!
Bon appétit! xo