Description
Deliciously soft and chewy vegan chocolate cookies made with a simple flaxseed egg substitute, vegan butter, and vegan-friendly chocolate chips. This easy-to-make recipe yields about three dozen cookies that are perfect for any occasion and entirely plant-based.
Ingredients
Wet Ingredients
- 2 Tbsp ground flaxseed
- 5 Tbsp water
- ½ cup vegan butter (1 stick)
- 1 tsp vanilla bean paste
Dry Ingredients
- ½ cup organic granulated sugar
- 15.25 oz vegan-friendly chocolate cake mix (e.g., Duncan Hines)
- ¾ cup all-purpose flour
Add-ins
- 1 cup vegan-friendly chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Make Flax Egg: Whisk the ground flaxseed and water together in a small bowl using a fork. Let it sit aside for a few minutes to thicken and form a flax egg substitute.
- Cream Butter and Sugar: In a stand mixer or large bowl with a hand mixer, cream together the vegan butter and organic granulated sugar until smooth and fluffy.
- Combine Wet Ingredients: Add the prepared flax egg and vanilla bean paste to the creamed mixture. Mix well until fully combined.
- Add Dry Ingredients: Incorporate the all-purpose flour and vegan chocolate cake mix into the wet ingredients. Mix until the dough is evenly combined without over-mixing.
- Fold in Chocolate Chips: Gently fold in the vegan-friendly chocolate chips to distribute them evenly throughout the dough.
- Form Cookies: Using a cookie scoop or two spoons, scoop approximately 1 ½ tablespoons of dough at a time. Roll each scoop into a ball and flatten slightly, if desired for aesthetic purposes. Arrange the dough balls on an ungreased cookie sheet, spacing them 1-2 inches apart.
- Bake: Bake the cookies in the preheated oven for 9 to 12 minutes. Check the first batch early to avoid overbaking, as oven temperatures may vary.
- Cool: Remove the cookies from the oven and allow them to cool for 15-20 minutes on the baking sheet. They will appear gooey and slightly underdone when hot but will firm up as they cool.
Notes
- Ensure to use vegan-friendly chocolate chips and cake mix to keep this recipe fully vegan.
- You can substitute the all-purpose flour with a gluten-free flour blend if desired, but adjust baking times accordingly.
- The flaxseed egg acts as a binder and replaces traditional eggs perfectly in this vegan recipe.
- Do not overbake the cookies; they will firm up upon cooling and remain soft and chewy.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
