Vegan Chocolate Chip Cookies

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, packed dark
  • 1 cup Chocolate chips, non-dairy
  • 1/3 cup Granulated sugar, White
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Earth balance butter

• Other

  • 1 Tbsp ground flax + 3 Tbsp water

Found on mycaliforniaroots.com

Description

Directions

• Heat the oven to 350F. Place a piece of parchment over a baking sheet, or lightly oil a baking sheet.
• Combine the flax seed and water in a small bowl. Set aside.
• Combine the flour, baking soda, and salt in a bowl. Set aside.
• Place the room-temperature butter (I place the cold butter in the microwave for about 20 seconds) in another bowl. Add the sugars and whisk vigorously for about 2 minutes. It should become light and fluffy and be a light beige color.
• Add the flax mixture and the vanilla to the butter mix, and whisk well until combined.
• Add the flour mix to the butter mixture and stir together with a rubber spatula or wood spoon just until combined – do not overmix. Add the chocolate chips and gently fold into the batter.
• Drop by the heaping tablespoon onto the baking sheet. Bake for 12-14 minutes, rotating once, until just barely beginning to brown on the bottom. They will look underdone on top. Remove from the oven and let cool on the baking sheet for about 5 minutes. Transfer to a wire cooling rack and let cool 10 minutes before enjoying – if you can wait!