Vegan Chocolate Chip Cookies
Makes 8 five-inch cookies
Big, golden vegan cookies with a flaxseed binder, two sugars and plenty of chopped chocolate.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepLine two baking sheets with parchment paper | ||||||
| 225 g all-purpose flour | Whisk flour, salt & baking soda | Mix in dry ingredients on low | Mix in chocolate, scoop 8 mounds | Press flat, salt, bake 350°F / 175°C, 18-21 min | ||
| 3/4 tsp kosher salt | ||||||
| 1/2 tsp baking soda | ||||||
| 140 g vegan butter or margarine, room temperature | Cream butter & sugars 3-4 min | Mix flax gel into creamed butter | Scrape bowl, mix in vanilla | |||
| 125 g cane sugar | ||||||
| 75 g coconut sugar | ||||||
| 1 tbsp flaxseed meal | Whisk flaxseed meal with water | |||||
| 30 ml room-temperature water (for the flax) | ||||||
| 1 1/2 tsp vanilla extract | ||||||
| 340 g vegan chocolate, chopped, or feves or chips | ||||||
| Flaky sea salt, for finishing (optional) | ||||||
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