Make incredibly chewy, soft, and gooey vegan chocolate chip cookies that taste like classic bakery favorites. This simple, one-bowl recipe requires no chilling time.
Author:Ahazzam
Prep Time:15 min
Cook Time:12 min
Total Time:27 min
Yield:18 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegan
Ingredients
Scale
1 cup vegan butter, softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 tablespoon flaxseed meal mixed with 3 tablespoons water (flax egg)
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional, for depth)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups vegan semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Prepare the flax egg: Mix the flaxseed meal and water in a small bowl and let it sit for 5 minutes until gelatinous.
In a large bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the prepared flax egg, vanilla extract, and almond extract until combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the vegan chocolate chips using a spatula.
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10 to 12 minutes, or until the edges are set and golden brown but the centers still look slightly soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.
Notes
For extra gooey centers, slightly underbake the cookies.
If you do not have flaxseed meal, you can substitute with 1/2 cup of unsweetened applesauce for the egg replacement.
Use high-quality vegan chocolate chips for the best melt.