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Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies Recipe By Wood and Spoon Blog by Kate Wood. These are coconut oil and flaxseed meal egg cookies make with jumbo dark chocolate chunks with gooey centers. The cookies are big with crispy edges and chewy centers. The cookies are made with organic sugars and can be made gf with a one for one flour mix. This is a one bowl simple recipe that requires no rest time. Cookies can be made ahead and stored in the freezer. Find the recipe and how to for these dairy free treats on thewoodandspoon.com

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These vegan chocolate chip cookies are a coconut oil based cookie made with a flaxseed meal egg, organic sugars, and vegan dark chocolate. Option for gluten free cookie is available as well. 

Ingredients

Instructions

  1. Preheat the oven to 350 degrees and prepare one or two large baking sheets with a sheet of parchment paper.
  2. Combine the flaxseed meal and water in a small bowl and set aside for at least five minutes.
  3. In a large mixing bowl, combine the coconut oil, cane sugar, brown sugar, and vanilla, beating on medium speed just until combined, about 30 seconds. Add the flaxseed mixture and beat just to combine. Add the flour, soda, baking powder, and salt and stir just to combine. Add the chopped chocolate and fold to combine.
  4. Scoop out large balls (I use a large cookie scoop or about 3 tablespoons) of dough and place them two inches apart on the prepared baking sheets. If you want large pools of chocolate on top of your cookies, make sure there are some larger chunks of chocolate close to the top of the cookie rounds. If you notice your dough is really soft and melty, place in the fridge or freezer to firm up, about 30 minutes. Bake in the preheated oven about 10-12 minutes or until the cookies are golden brown and set around the edges.

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