If you’re ever looking to convert a non-vegan to becoming a plant-based believer, look no further… this is the cookie that will change the game! I’m sorry to report that these oh-so-sweet little desserts are relatively simple to whip up – which can be dangerous, so don’t say I didn’t warn you! Happy baking, happy people 🙂
If you're ever looking to convert a non-vegan to becoming a plant-based believer, look no further… this is the cookie that will change the game!
Preheat your oven to 350° and line two baking sheets with parchment.
To create your flax "egg," mix your ground flax with 3 tbs. warm water and allow to thicken. This should take ~ 5 minutes.
Cream your butter, sugar and vanilla in a stand mixer with a paddle attachment.
Add your flax egg and stir to incorporate.
In a separate bowl, whisk together your dry ingredients.
Add your dry ingredients to your stand mixer and stir until your dough forms.
Add your chocolate chips and stir once more.
Form your cookies by rolling into 2-3 tbs. balls.
Bake for 8-10 minutes, checking at 8 minutes. I prefer to pull mine out when they look slightly underbaked and let them finish cooking outside of the oven – this way they stay soft and chewy and don't get overbaked.
Ingredients
Directions
Preheat your oven to 350° and line two baking sheets with parchment.
To create your flax "egg," mix your ground flax with 3 tbs. warm water and allow to thicken. This should take ~ 5 minutes.
Cream your butter, sugar and vanilla in a stand mixer with a paddle attachment.
Add your flax egg and stir to incorporate.
In a separate bowl, whisk together your dry ingredients.
Add your dry ingredients to your stand mixer and stir until your dough forms.
Add your chocolate chips and stir once more.
Form your cookies by rolling into 2-3 tbs. balls.
Bake for 8-10 minutes, checking at 8 minutes. I prefer to pull mine out when they look slightly underbaked and let them finish cooking outside of the oven – this way they stay soft and chewy and don't get overbaked.