RECIPES

The Chocolate Chip Cookie (Version 1.0)

In my past life I was obsessed with baking, went to culinary school and even worked professionally in the industry for a few years! Although much has changed since then (professionally and health-wise), it’s of no surprise that when the holidays come around, I’m more than happy to put my apron back on and play around in the kitchen… you know, when eating baked goods is particularly encouraged/acceptable this time of year.

So thanks to a cookie exchange invite, I’ve been inspired to veganize a few of my past-favorite recipes! First up is a classic one of course… The Chocolate Chip Cookie! This cookie is interesting to me because there are SOOO many versions of it, practically with all of them using the same ingredients, however it can yield vastly different results. Personally I love mine soft and chewy in the middle, but also w a slight crisp. So if that’s your preference too, I have a feeling you’ll enjoy this one.

I first attempted to veganize this recipe over the weekend and my fiancé absolutely LOVED them! He tasted them live on my instastory and said they were the best vegan cookies he’s ever had! Pleasing his tastebuds is no small feat! So I’m only posting this now out of peer pressure from those who viewed his reaction! To be honest, I have A LOT of plans to continue changing this recipe to one that is much healthier and wholesome, but until then… enjoy!


Print Recipe
Chocolate Chip Cookie (Part 1)
Prep Time 20 m
Cook Time 10 m
Servings
dozen
Ingredients
  • 2 tablespoons ground flaxseeds
  • 5 tablespoons Water
  • 1 cup butter softened, I prefer Earth Balance Baking Sticks
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon Salt
  • 3 cups unbleached all-purpose flour
  • 2 cups vegan chocolate chips I prefer Lilly's dark chocolate chips
  • 1 cup chopped walnuts
  • Pinch Maldon Sea Salt Optional
Prep Time 20 m
Cook Time 10 m
Servings
dozen
Ingredients
  • 2 tablespoons ground flaxseeds
  • 5 tablespoons Water
  • 1 cup butter softened, I prefer Earth Balance Baking Sticks
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon Salt
  • 3 cups unbleached all-purpose flour
  • 2 cups vegan chocolate chips I prefer Lilly's dark chocolate chips
  • 1 cup chopped walnuts
  • Pinch Maldon Sea Salt Optional
Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix the ground flaxseeds with five tablespoons of water and set aside for about five minutes.
  3. Cream together the butter and both sugars until smooth. Stir in the flaxseed mixture and the vanilla extract.
  4. Dissolve the baking soda in hot water. Add it to the batter along with the salt and stir.
  5. Gently stir the flour. DO NOT OVERMIX! Before the flour is completely combined, stir in the chocolate chips and nuts.
  6. Using a large spoon drop the batter onto ungreased baking pans. OPTIONAL: Sprinkle just a few granules of sea salt on top for an extra kick.
  7. Bake for 10 minutes. YES, THEY WILL LOOK UNDER BAKED! Allow the cookies to rest on the hot pan for at least 5 minutes before moving them to a cooling rack.
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