Perfect Chocolate Chip Cookies

Funny, isn’t it? I’ve been trying out different recipes, testing out different theories about what makes a good chocolate chip cookie, and the answer was there all the time. This is pretty much my same exact recipe for chocolate chip cookies, just with two easy switches to make it vegan. And it’s perfect. Sure, that sounds like bragging–but you’ll see!

Perfect Chocolate Chip Cookies (makes 2 dozen):

  • 1/3 cup brown sugar
  • 1/3 cup sugar
  • 2 T maple syrup
  • 1/2 cup canola oil
  • 3 T umilk
  • 1 T ground flax seeds
  • 1 tsp vanilla extract
  • 1 and 1/3 cup flour
  • 1 T baking powder
  • 1/4 tsp salt (you can use 1/2 tsp, if you like saltier cookies)
  • 1/2 cup semi-sweet chocolate chips

First, mix your unmilk and flax seeds together in a small cup, and set aside. Then, in a medium mixing bowl, combine sugars, maple syrup, canola oil and vanilla. Really stir them together–for two minutes or until your arm hurts. Then, add the flax and unmilk. Add the flour, baking powder and salt to the bowl and mix until dough forms. Here’s a tip to know if you’ve added the right amount of flour: the dough should appear wet, but isn’t sticky if you pinch off a bit. If it sticks to your fingers, add a little more flour–about 2 T. Now, add the chocolate chips, stirring to combine.

Now, make little individual dough balls about the size of a walnut, and flatten gently onto your parchment-lined cookie sheet. Bake on a cookie sheet for 8-10 minutes (depending on the size of your cookie) in a 350 degree oven. I usually just make cookies in small batches, and keep the dough in the fridge. However, I’ve noticed this dough gets sorta crumbly as it gets cold, so if you want good looking cookies, I would either let it get back to room temp, or just make all the cookies at once.

But yeah, they are seriously awesome. And no fussing with cornstarch! Or tapioca starch! Hooray!

(Okay, I just realized that I posted virtually this same EXACT recipe before, but the results were completely different! How weird is that? Anyway, check it out!)

7 thoughts on “Perfect Chocolate Chip Cookies

  1. I haven’t made any chocolate chip cookies since being vegan (I don’t like them, and I’m mildly allergic to chocolate, anyway). Are all semi-sweet chips vegan, or do I have to get a particular brand? My son asked me today to make some for next week. 😉

    • I’d always check the label. The brands I usually buy are either Trader Joe’s, Ghirardelli (but check, I recently bought some bittersweet ones I had to return because they had milk), Baker’s, or SunSpire. I know with E2 you are supposed to find 70% chocolate ones, but I’ve found that to be super difficult.

      • yeah, I saw NO 70% ones anywhere, so I’ll have to check another store. I went with the Ghirardelli and while they’re manufactured in a facility that also does products with dairy, they don’t have any actually in them. So, I decided they were vegan. 😉 Thankfully, you only need 1/2c for this recipe!

        They turned out great and William loves them! Thanks for this spectacular recipe!

        I also just read, on the topic of vegan chocolate chips, that the WalMart store brand is vegan, if you shop there (I know some towns don’t have a lot of choices)

  2. I don’t generally shop at Walmart, but they do sometimes have cool things–like Earth Balance. I think if you excluded everything that was manufactured in a facility that also has dairy, it would be extreeeeeemely hard to find a lot of things. It’s unbelievable!

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