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.