Classic Chewy Chocolate Chip Cookies (Vegan)
These classic chocolate chip cookies are oh-so-chewy and just so happen to be vegan (and not so bad for you, either)!
Servings
12-16cookies
Servings
12-16cookies
Ingredients
Instructions
  1. Preheat oven to 350 degrees farenheight. Mix together flax and water in a small dish and set aside to gel together.
  2. In medium bowl, mix together flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the brown sugar, sugar, vanilla extract, coconut oil, and applesauce until the sugars are dissolved. Add in the gelled flaxseed and mix till incorporated.
  4. Add the flour mixture into the wet mixture and mix until fully incorporated and there are no lumps. Add in the chocolate chips at the very end (Make sure to reserve a few for the tops of the cookies). Roll dough into 1-2 tablespoon sized balls and place on a lined cookie sheet.
  5. Place in the oven and bake for 12-14 minutes (the bottoms should be golden but the tops should still look underdone when you first take them out). For extra chewy cookies, place cookie sheet in the freezer for 5-10 minutes after they come out of the oven.
Recipe Notes

*Can sub with coconut sugar

**I use Lily’s Sweets Chocolate Chips for almost all my recipes (I like that they’re refined-sugar free) but I actually find quite a few options for dairy free chocolate that aren’t marketed as “vegan,” like the Semisweet chips by the “O Organics” brand at Vons/Safeway grocery stores and the Semisweet Trader Joe’s brand chips (but NOT the chunks). Many other commonly found grocery store brands are vegan too…just check the labels! 🙂

 

 

The nutrition facts below are an estimate for 1 of 14 cookies made with regular (not sugar-free) chocolate chips.

 

This recipe is a loose modification of Jane Olivia‘s recipe for “Perfect Vegan Chocolate Chip Cookies.”

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