Vegan Dark Chocolate Chunk Cookies
These rich, fudgy cookies prove you don't need eggs or dairy to nail the classic chocolate chip cookie experience. A flax egg — just ground flaxseed stirred into water until it gels — does the binding work beautifully, while softened vegan butter creamed with both cane sugar and brown sugar creates that irresistible chewy-crisp texture. The double chocolate situation here is serious: vegan chocolate chips plus roughly chopped dark chocolate chunks folded throughout the dough mean you get melty pockets of chocolate in every single bite. Chilling the dough for 30 minutes before baking is a small step that makes a big difference, giving you cookies that hold their shape and bake up with perfectly set edges and glossy, soft centers. A finish of flaky sea salt right out of the oven takes the whole thing over the top. This batch makes 18 cookies, so there's plenty to share — or not. Whether you're baking for a crowd or just stocking the cookie jar, these are the kind of plant-based treats that nobody will believe are missing anything at all.
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Learn more →Ingredients
18 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 sea salt
- 1 cup vegan butter, softened to room temperature
- ¾ cup organic cane sugar
- ¾ cup packed light brown sugar
- 2 tsp pure vanilla extract
- 1 cup vegan chocolate chips
- 4 oz vegan dark chocolate, roughly chopped into chunks
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel-like consistency.
- 2
In a medium bowl, whisk together the flour, baking soda, and fine sea salt until evenly combined. Set aside.
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