These cookies get their chewy texture and richness from creamy vegan butter beaten with granulated and brown sugar until light and fluffy, then folded with melted pockets of vegan chocolate chips in every bite. A quick flaxseed-and-water gel does the binding work here, giving the dough structure and a touch of moisture without any need for eggs at all. The dry ingredients come together with just enough baking soda and salt to keep the crumb tender, and a handful of chopped walnuts adds a nice bit of crunch if you want it. Baked until the edges turn golden and the centers stay soft, these drop cookies hit that perfect balance between crisp and gooey. They're an easy, one-bowl kind of treat that's simple to mix, bake, and devour warm off the tray, and they make a genuinely solid pick for an egg free cookie jar.
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Learn more →24 servings
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a small bowl, stir together the ground flaxseed and water. Set aside for 5 minutes until the mixture thickens to a gel.
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