Vegan Chocolate Chip Walnut Cookies
These cookies prove you don't need eggs or dairy to nail that classic chocolate chip cookie experience. A simple flax egg — ground flaxseed stirred into water until it gels — does the binding work beautifully, and softened vegan butter creams up with both granulated and brown sugar to give you that rich, slightly chewy texture everyone loves. Vegan chocolate chips and roughly chopped walnuts get folded into the dough for pockets of melty chocolate and toasty crunch in every bite. The trick to getting bakery-style results is pulling the sheets from the oven when the centers still look just a touch underdone — they firm up perfectly as they cool on the pan. A pinch of flaky sea salt sprinkled on right out of the oven takes the whole thing to another level. This batch makes 24 cookies, so there's plenty to share — or not.
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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 (2 sticks) vegan butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 tsp pure vanilla extract
- 2 cups vegan chocolate chips
- 1 cup walnut halves, roughly chopped
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Stir together the ground flaxseed and 3 tbsp 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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