Classic Vegan Chocolate Chip Cookies (1 Bowl!)
The perfect classic vegan chocolate chip cookie made in 1 bowl! Salty-sweet, buttery, slightly crisp edges, tender center, and gooey chocolate chips. Just 9 ingredients and simple methods required!
Servings 20 (Cookies)
Ingredients
- 2 Tbsp flaxseed meal (to make flax eggs)
- 5 Tbsp water (to make flax eggs)
- 1/2 cup packed organic brown sugar
- 1/3 cup organic cane sugar
- 1/2 cup vegan butter, room temperature (we prefer Earth Balance // 1 stick = 1/2 cup or 112 g)
- 2-3 tsp vanilla extract
- 1 heaping cup unbleached all-purpose flour (1 cup + 2 Tbsp as original recipe is written*)
- 1 tsp sea salt (plus more for topping)
- 1 tsp baking powder
- 1 cup vegan semi-sweet chocolate chips (we prefer Enjoy Life)
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.
Video
Notes
*You can scoop the dough and freeze it for future use; to bake, just place frozen cookie scoops onto a prepared baking sheet and bake at 375 F (190 C) for 12-15 minutes.
*Prep time includes chilling dough.
*If multiplying/shrinking the recipe, adjust flour accordingly based on 1 heaping cup = 1 cup + 2 Tbsp.
*You can substitute an equal amount of our 1:1 gluten-free flour blend for the all-purpose flour in this recipe.
*Nutrition information is a rough estimate.
*Prep time includes chilling dough.
*If multiplying/shrinking the recipe, adjust flour accordingly based on 1 heaping cup = 1 cup + 2 Tbsp.
*You can substitute an equal amount of our 1:1 gluten-free flour blend for the all-purpose flour in this recipe.
*Nutrition information is a rough estimate.
Nutrition (1 of 20 servings)
Serving: 1 cookie Calories: 145 Carbohydrates: 19.2 g Protein: 1.5 g Fat: 8.3 g Saturated Fat: 3.5 g Polyunsaturated Fat: 1.2 g Monounsaturated Fat: 2.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 191 mg Potassium: 15 mg Fiber: 1.6 g Sugar: 11.8 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 20.4 mg Iron: 2.1 mg