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Vegan Chocolate Chip Cookies

Crispy Chewy Chocolate Chip Cookies

4.67 from 3 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Calories 180 kcal

Ingredients
  

  • 1/2 cup vegan butter room temperature
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 flax "egg" 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.
  • 1 tsp vanilla
  • 1 1/4 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup chocolate chips
  • 1/2 cup chopped pecans optional, but recommended!
  • Coarse salt for sprinkling optional, but recommended!

Instructions
 

  • Preheat your oven to 350'F
  • Cream together the butter and the sugars until fluffy.
  • Add in the flax egg and vanilla. Beat well.
  • In a separate bowl, combine the dry ingredients.
  • Add the dry ingredients to the wet and mix until well combined.
  • Fold in the chocolate chips and chopped pecans.
  • In drop cookie style, drop heaping teaspoons onto a cookie sheet, about 2" apart.
  • Sprinkle tops with just a bit of coarse sea salt flakes (optional)
  • Bake for 12-15 minutes, until the edges are just beginning to brown.
  • Let cool in the pan for 2 minutes and then transfer to a rack to cool.
  • Makes about 18-20 cookies.

Notes

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.