I love a good cookie. From the time I started helping my grandma bake them as a little girl, I’ve loved a melty, warm chocolate chip cookie. This version of vegan chocolate chunk cookies requires vegan friendly chocolate chunks and is just what you need to get your vegan cookie fix.
Something about Vegan Chocolate Chunk Cookies …
Sits right with my spirit. When I first switched to a vegan diet, I didn’t realize that there were so many great dairy free dessert options. I was hesitant to try to bake with non-traditional ingredients, but let me tell you… this recipe will have any non-vegan fooled.
Obviously, There are Some Adjustments
Normal cookies have eggs and butter, so you may be wondering how in the world these are going to be good without either. I honestly wondered that too. Trust me though. These are going to be bomb.
Full disclosure: we have tested several variations of this recipe to get it right. We’ve had several variations of this cookie to try out different options that give the best texture and flavor.
The first and biggest substitution are the eggs. If you’ve been here before, you know that a flax egg is amazing. Flax seeds with water will make a egg-like binder that makes vegan baking possible.
Flax Egg
Materials
- 1 tbsp ground flax seed
- 2.5 tbsp water
Instructions
- Mix flax seed and water and set aside for about 5 minutes until it has a gel like consistency
Next, we had the battle of the butter substitutes. I read that oil was a good replacement. I will respectfully disagree. That may have been the only batch that didn’t get baked because the flavor was awful in dough form. If straight oil is your jam, that’s your business (in my Tab Brown voice). I found that plant butters are excellent substitutes and give the same great flavor and texture you seek in cookies.
Actually, Bake the Vegan Chocolate Chunk Cookies
Since these cookies don’t have any real egg, you may be tempted to just eat the dough and never get to the actual baking of these. If you want to eat some of the dough, go for it. Just know that these cookies are delicious baked.
Preparing the Dough
I love to bake, but I am not a fan of washing 1,000 dishes. If you’re like me, then you will love the fact that this recipe is a two big dish situation (measuring cups are a whole nother story).
First, make a flax egg using the recipe in this post and set aside. Then add the vegan butter, brown sugar, vanilla and almond milk to a bowl and mix with a hand or to stand mixer until creamy. Next, mix the flax egg into the mixture. The flax egg should look cloudy and will have the consistency of a beaten egg.
Once the mixture is creamy, add dry ingredients slowly until batter is formed. Last, mix in the chocolate chips slowly.
For best results, refrigerate overnight or freeze for 2-3 hours.
If you look at the picture of the chilled dough, you notice it’s a little darker because the flour has had time to absorb some of the moisture. Trust me. This step is so worth it.
Bake and Enjoy Vegan Chocolate Chunk Cookies
Bake at 350 for 13-15 min or until edges are crispy.
This will make about 2 dozen cookies with a medium cookie scoop. If you use a larger scoop, expect the bake time to be a little longer.
Vegan Chocolate Chunk Cookies
Ingredients
- 1 flax egg
- ½ cup vegan butter softened
- ¾ cup brown sugar packed
- ½ cup white sugar
- 1 tsp vanilla extract
- 1 tsp vanilla paste
- 2 tbsp almond milk
- 1 ½ cup all purpose flour leveled
- 2 tsp cornstarch
- 1 tsp baking soda
- ¼ tsp salt
- 10 oz allergen free chocolate chips
Instructions
- Make a flax egg and set aside.
- Cream together vegan butter, brown and white sugar, vanilla (if you don't have vanilla paste, use 2 tsp of vanilla extract) and almond milk.
- Add in flax egg until mix until well combined.
- Add dry ingredients (flour, cornstarch, baking soda and salt) to the bowl until a soft dough is formed.
- Gently stir in chocolate chips until well distributed.
- Dough can be baked immediately, but for best results, refrigerate overnight or freeze for 1 hour.
- Preheat oven to 350° F.
- After dough has rested, bake for 13-15 min or until edges are crispy.
Put These Out at Your Own Risk
These cookies are so good that your family (and neighbors) will smash them. I enjoyed the research required to make this recipe happen. I’m sure my circle is too. I would definitely double the recipe if you plan to share.
If you make them a little crispier, you can used the crumbs as a topping for your ice cream or on top of a cake or other dessert (Big ups to Tricia for giving me that idea). The well done cookies were great on the ice cream!
Have fun with this one and enjoy! Let me know if you enjoy them or if you make modifications in the comments.
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