Vegan Chocolate Chip Cookies

Dessert, Vegan

My Vegan Chocolate Chip Cookies are a chocolate lover’s delight!  They are chocolatey and gooey, and they have a great texture to them.  And they are loaded with my favorite, nondairy chocolate chips.  They were really delicious.  This would be a great recipe to make for your family.

I love to buy my baking ingredients and fresh veggies from Whole Foods MarketWegmans and Sprouts Farmers Market.  Their selection is outstanding.  If you’d like to see some great kitchen essentials, check out the ones I use on my Shop Page.

Vegan Chocolate Chip Cookies

1 Tablespoon of ground flax meal
3 Tablespoons of filtered water
1/2 Cup of vegan butter, room temperature
1/2 Cup of coconut sugar
1 1/2 Cup of all-purpose flour
1/3 Cup of organic sugar or a sugar substitute, that measures like sugar
3/4 Teaspoon of baking powder
1/2 Teaspoon of baking soda
1 Teaspoon of vanilla extract
4 Packages of non dairy chocolate, chopped or you can use chocolate chips also.
-flaked sea salt (optional)

-Make sure your oven is centered in the oven, preheat your oven to 350F and prepare two baking sheets with parchment paper.
-Add to a medium bowl, combine together the flax meal and water and then put aside to gel for about five to seven minutes.
-In a large mixing bowl, beat the butter using a hand held mixer and combine ingredients until well combined, light and fluffy. Then add coconut sugar and organic sugar and continue beating until smooth and creamy about 1 minute, then add in the flax mixture and vanilla and stir until combined. Put aside.
-In another mixing bowl, mix together the flour, baking soda and baking powder and then add half of it to the butter mixture and mix until combined. Add the remaining dry ingredients and mix until combined. Add the remaining dry ingredients and mix until a dough starts to form and no dry spots remain about 30 seconds. Add in the chopped chocolate bar pieces or chocolate chips and mix until well combined.
-Separate the dough into 10 evenly 3 inch balls. Place the balls on the baking sheet about 2-3 inches apart. You can put 5 on each baking sheet. Bake the cookies for 8 minutes and then remove them from oven then raise your rack a few inches. Tap the cookie sheet against the counter a couple of times and then return them to the oven. Bake for 2 minutes, remove and tap the baking sheets on the counter again to deflate the cookies and spread the chocolate. Continue baking for an additional 3-4 minutes until the edges start to brown. Let the cookies cool on a baking sheet for 5 minutes before transferring them to a cooling rack. Sprinkle with flaked sea salt (optional) and enjoy!

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