Vegan Chocolate Chip Cookies
Warm, golden-edged, and loaded with melty chocolate chips, these cookies deliver everything you want from a classic chocolate chip cookie — no compromises required. The secret weapon here is a flax egg: just ground flaxseed and water stirred together until it thickens into a gel, which binds the dough beautifully without any animal products. Vegan butter creamed with both granulated and brown sugar gives you that familiar crispy edge and chewy center combo that makes it genuinely hard to eat just one. Pulling the cookies out while the centers still look slightly underdone is the move — they firm up perfectly as they cool on the pan, so resist the urge to overbake. A pinch of flaky sea salt on top right out of the oven takes the chocolate flavor from good to seriously craveable. This batch makes 24 cookies, so there's plenty to share — or to stash for yourself throughout the week.
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Learn more →Ingredients
24 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the cookies
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp fine salt
- 1 cup vegan butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 tsp vanilla extract
- 2 cups vegan chocolate chips
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 10 minutes, until the mixture thickens to a gel.
- 2
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
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