Simple & Vegan Chocolate Chip Cookies
The cruelty-free version of the classic chocolate chip cookie.
Prep Time15 mins
Cook Time12 mins
Cooling time10 mins
Total Time27 mins
Servings: 36 (makes 3 dozen cookies)
- 2 & 1/4 cups unbleached flour
- 1 tsp baking soda
- 1/2 tsp sea salt or table salt
- 1 cup earth balance can use any vegan margarine
- 3/4 cup raw cane sugar can use coconut sugar or granulated sugar
- 3/4 cup packed dark brown sugar
- 1-2 tsps vanilla extract
- 1 tbsp ground flax seed + 2-3 tbsp water to make flax egg
- 1/2 mashed banana
- 2 cups dairy-free chocolate chips
Preheat the oven to 375 degrees Fahrenheit. Prepare the flax egg by mixing the flaxseeds with water (leave this for 5 minutes).
Combine the dry ingredients in one mixing bowl. Cream together the margarine, vanilla extract, and sugar in another bowl. Then add in the egg substitutes (flax egg and mashed banana). Slowly add in the dry ingredients into the wet mixture. Fold in the chocolate chips.
Chill the dough (optional) for 30 minutes. Using a spoon, scoop dough onto baking sheets. There should be enough room for 12 to a baking sheet. Bake for 8-12 minutes or until golden brown.
- I have never tried this with gluten-free flours. I've read that brown rice flour blends or gluten-free baking mixes will work.
- If you can't find vegan chocolate chips, you can buy vegan chocolate bars and break them into chunks. I've noticed that that vegan chocolate bars are more common than vegan chocolate chips.
- To make this healthier, you can substitute the earth balance with nut butter (cashew, almond, peanut, etc.). You can also use oat flour. They're still good like this, but more like a breakfast bar.