Chocolate Chip Cookie (Part 1)
Servings Prep Time
4dozen 20m
Cook Time
Servings Prep Time
4dozen 20m
Cook Time
  • 2tablespoons ground flaxseeds
  • 5 tablespoons Water
  • 1cup buttersoftened, I prefer Earth Balance Baking Sticks
  • 1 cup white sugar
  • 1cup packed brown sugar
  • 2teaspoons vanilla extract
  • 1teaspoon baking soda
  • 2teaspoons hot water
  • 1/2teaspoon Salt
  • 3cups unbleached all-purpose flour
  • 2cups vegan chocolate chipsI prefer Lilly’s dark chocolate chips
  • 1cup chopped walnuts
  • Pinch Maldon Sea SaltOptional
  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.