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Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

I’ve always loved animals and have always felt a special connection to them. After learning more about the awful ways our animal products get to our table, I’ve since been trying to transition to veganism for ethical reasons. I’m by no means totally vegan, but truly hope to be some day! I try to make vegan choices whenever I possibly can, and have been focusing on vegan recipes in my baking at home. Here is my recipe for vegan chocolate chip cookies. You won’t even know there was a difference. And because of that, I say, why not do it vegan?!

 

Vegan Chocolate Chip Cookies

Ingredients:

Things you might have to go buy:

-2                      flax eggs*

-2-3 cups         vegan chocolate chips* (these things are SO GOOD. I’ve linked to a 2-pack because you will use these up fast. I eat them by the handfuls – I know, it’s bad!)

-2 sticks           vegan butter**

(For the non-vegan version, of course just swap out these products out with the real items.)

Things you’ll likely already have:

-2 1/2 cups       all-purpose flour

-1/2 cup            brown sugar

-1 cup                granulated sugar

-1/2 tsp             salt

-1 tsp                 baking soda

-1 tsp                 vanilla extract

*** For fluffier cookies…

1. Preheat oven to 350 degrees and grease your tray (you’ll probably need 2 – this recipe makes about 15 or so cookies) or line with baking paper if necessary.

2. Soften the butter, but don’t melt it. Add both granulated and brown sugars and beat until the mixture is smooth and fluffy.

3. Add in vanilla extract and eggs, beating until just mixed.

4. Add flour, baking soda and salt and beat until just combined.

5. Fold in your chocolate chips until well-dispersed throughout the dough.

6. Spoon out and hand roll your cookies. I usually make mine about 2 inches in diameter. Place them on your tray and press down just slightly. I also like to add a few extra chocolate chips to the top for a more picture-worthy look 🙂 Bake each tray for 10-12 minutes separately to ensure they all come out the same! Don’t over bake your cookies. You can always put them in for longer, but you can’t reverse over baked cookies. Once done, allow to cool just slightly, and enjoy!

*  I found egg substitute and vegan chocolate chips at Safeway. Just look around a little closer in the baking section and you should find them. If not, ask a store clerk for help. The flax eggs are really easy to put together. It’s just the mix plus water. It acts as a binder for the cookies.

**  I had to buy vegan butter at a health food store (Down to Earth). I LOVE vegan butter because it legit tastes like the normal thing!

*** You can add a couple tablespoons of flour to your cookie dough if you want!