Stone Pier Press

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Vegan Chocolate Chunk Cookies

These cookies are soft, chewy, and just slightly cake-y. And no dairy products! The perfect way to end any night out or in. The trick to chewy cookies: Take them out of the oven just before you think you should.

adapted from The Almond Eater

| Yield: 12 - 15 servings | Time: 25 minutes |


Ingredients

2 tbsp flaxseed meal + 6 tbsp warm water

¾ cup cane sugar

¼ cup light brown sugar

¾ cup vegan butter, melted

1 tsp vanilla extract

1 ½ cups all purpose flour

1 tsp baking soda

¼ tsp salt

¼ cup walnuts (optional)

½ cup vegan chocolate chunks

Chunky sea salt, for garnish

Preparation

Preheat 350F.

Combine flaxseed meal and water together and wait a few minutes, giving the flax time to absorb the water. This mix is the equivalent of two eggs.

Next, combine cane sugar and brown sugar in a bowl, and then pour melted butter over top. Whisk butter and sugar together for one minute consistently.

Add your flax eggs and vanilla extract to the bowl and stir to combine; set bowl aside.

In a separate bowl, combine flour, baking soda and salt, then stir wet ingredients into dry ingredients, using a wooden spoon or rubber spatula.

Add walnuts and chocolate chunks - use more or less as you prefer.

Use a large metal spoon to scoop dough onto a baking sheet, and lightly sprinkle with chunky sea salt.

Bake cookies for 10-12 minutes. You want the edges to be set but the centers to still be soft.

Tip: Zap your cookies for 15 to 20 seconds in a microwave to serve them warm.


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