Crispy Chewy Chocolate Chip Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 18-20
  • ½ cup vegan butter, room temperature
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 flax "egg" (see note)
  • 1 tsp vanilla
  • 1¼ cup flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup chocolate chips
  • ½ cup chopped pecans (optional, but recommended!)
  • Coarse salt for sprinkling (optional, but recommended!)
  1. Preheat your oven to 350'F
  2. Cream together the butter and the sugars until fluffy.
  3. Add in the flax egg and vanilla. Beat well.
  4. In a separate bowl, combine the dry ingredients.
  5. Add the dry ingredients to the wet and mix until well combined.
  6. Fold in the chocolate chips and chopped pecans.
  7. In drop cookie style, drop heaping teaspoons onto a cookie sheet, about 2" apart.
  8. Sprinkle tops with just a bit of coarse sea salt flakes (optional)
  9. Bake for 12-15 minutes, until the edges are just beginning to brown.
  10. Let cool in the pan for 2 minutes and then transfer to a rack to cool.
  11. Makes about 18-20 cookies.
1)In vegan baking, you can often substitute an egg with a flax "egg": You mix 1 tbsp ground flax with 3 tbsp warm water. Let stand for about 5-10 minutes, until it gels. This equals 1 egg.

2) These lose their crispiness overnight. They are still good when they are softer. However, if you heat them up in a 300'F oven for 5-10 minutes and let them cool, the crispiness will be restored.
Nutrition Information
Serving size: 1 cookie Calories: 180 Fat: 8 Carbohydrates: 21 Sugar: 15 Sodium: 120 Fiber: 1 Protein: 2 Cholesterol: 0
Recipe by Kindness Kitchen at