Note: The brand of butter and flour matter here. I like Miyokos because it’s soy and palm oil free unlike the other vegan butters out there. Have we talked about palm oil before? Palm oil production is responsible for massive rainforest deforestation and orangutan habitat loss and is in most vegan butters, nut butters, and processed foods. Skip it if you can. The planet and the orangutans will thank you. I recommend using Eat Grain’s sifted red fife flour because it’s stone milled, lower in gluten, and higher in fiber and nutrients. I did test this recipe with all-purpose flour and the cookies didn’t spread enough. If you use all-purpose flour you may want to flatten the cookies a bit with the palm of your hand or just be prepared for them to be more rounded.
Perfect Vegan Chocolate Chip Cookies
Makes 2 dozen
3 tablespoons ground flax
4 tablespoons water
4 ounces vegan butter (I used Miyokos)
1 cup coconut sugar
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/3 cup flour (I used Eat Grain sifted red fife)
1/4 teaspoon fine sea salt
3/4 cup bittersweet chocolate chunks
Combine the ground flax and water in a small bowl and stir to combine. Allow to gel for a few minutes.
In the bowl of a stand mixer fitted with the paddle attachment combine the butter and sugar. Beat on medium high until light and fluffy. Add the soaked flax and vanilla and mix again. Add the baking soda, flour, and salt and mix on medium until well combined. Stir in the chocolate chunks. Cover the bowl and chill the dough for at least 1 hour, ideally overnight.
When ready to bake preheat the oven to 350°F. Line a baking sheet with parchment. Scoop heaping tablespoons of dough onto the prepared baking sheet, leaving 1-2 inches of space between each cookie. Bake for 10-12 minutes, until beginning to brown around the edges. Allow to cool slightly, before serving.