Vegan Chocolate Chip Drop Cookies
Classic chocolate chip cookies are one of those things that feel almost impossible to give up, but this batch proves you really don't have to. The secret is a simple flax gel — just ground flaxseed stirred into water and left to thicken for five minutes — which binds the dough beautifully in place of eggs. Vegan butter creamed with both granulated and brown sugar gives these cookies that familiar crisp edge and chewy center you'd expect from any great bakery batch. Vegan chocolate chips fold right in, and optional chopped walnuts add a satisfying crunch if you're feeling it. Pulling them from the oven when the centers still look slightly underdone is the move — they firm up perfectly as they cool on the pan. The recipe makes 24 cookies, so there's plenty to share, though no promises anyone will want to.
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Learn more →Ingredients
24 servings
- 1 tbsp ground flaxseed
- 3 tbsp water
- ½ cup vegan butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp fine salt
- 1 ½ cups vegan chocolate chips
- ½ cup chopped walnuts (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- 2
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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