Good Ol’ Vegan Chocolate Chip Cookies
Chocolate chip cookies were always my job. When there was going to be a family get-together, I made the chocolate chip cookies. I’ve had that back-of-the-package recipe memorized since I was like 8. So instead of letting that used brain space go to waste, I just made the recipe I already knew vegan. With only a few switched ingredients, no one will ever know they’re vegan cookies until you tell them. Chances are the plate will be cleared off before you even get the chance to mention it. And don’t forget that since the batter is eggless, you can safely chow down on the raw dough as much as you want (not that the threat of a little salmonella has ever stopped anyone).
- 1 cup vegan butter, softened
- 3/4 cup vegan sugar
- 3/4 cup vegan brown sugar
- 2 tablespoons ground flax mixed with 1/4 cup plus 2 tablespoons water
- 1 teaspoon vanilla
- 2 1/4 cups whole wheat flour (or unbleached all-purpose flour)
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1 bag vegan chocolate chips (less if preferred)
Preheat oven to 375 degrees. Combine flour, salt, baking soda. Set aside. Beat together softened butter, sugar, and brown sugar until creamy. Whip in egg replacer mixture and vanilla. Gradually add in flour mixture and stir until all is added and dough is well-blended. Fold in chocolate chips and spoon 1 inch balls of dough onto a sprayed cookie sheet. Bake 9-12 minutes, depending on stove. Repeat until all dough is used. Enjoy!