Vegan Chocolate Chip Cookies

These dairy free and egg free chocolate chip cookies are ready in 30 minutes, made with vegan kitchen staples. They're easy to make, soft, chewy, and gooey! The edges are perfectly chewy and golden while the middle is soft and gooey. No one will guess they're vegan! Want more dairy free and eggless cookies?

Author: The Urben Life

Meal Type: Milk Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 24 cookies

Calories: 143 kcal per serving

Ingredients

1 tbsp - ground flaxseed
½ cup - vegan butter
1 ¼ cups - brown sugar
1 tsp - vanilla extract
1 ½ cups - all purpose flour
2 teaspoons - cornstarch
1 tsp - baking soda
½ tsp - salt
1 cup - Vegan chocolate chips

Instructions

Preheat oven to 350F and line 2 baking sheets with parchment paper. Mix the ground flaxseed and water together in a small bowl to make the flax egg.
In the bowl of a stand mixer, fitted with the paddle attachment, beat the softened vegan butter and brown sugar for 1-2 minutes.
Add the flax egg and vanilla to the mixing bowl, mix until creamy.
Add the flour, cornstarch, baking soda, and salt. Mix until just combined.
Add the dairy free chocolate chips and mix until well distributed.
Using a cookie scoop and tablespoon, roll the cookie dough into balls and place each on the baking sheets.
Bake for 13-15 minutes, until the cookies are lightly golden and the edges are set.
Remove from the oven and let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

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