Vegan Chocolatey Chip
Nick loves to cook and bake sweet treats and I love to eat them. Simple as that. He is much better about checking ingredients and making better options so I’m grateful he’s in charge of food around here.
It’s safe to say I have a bit of a sweet tooth so we are always on the hunt for healthier options when it comes to satisfying the tooth.
We pulled from several recipes and made some tweaks to create these magical goodies!
First and foremost, we always suggest baking with a friend. They can help clean up messes, dance around, help gather ingredients, and are typically happy to assist with taste testing. Fur babes work as well ;) We are lucky to have little Miss Yuki to help us get prepped on this one!
Here’s what you’ll need:
- 1 stick (1/2 c, 8 TBS) vegan butter softened
- 1 1/4 c brown sugar
- 2 tsp pure vanilla extract
- 1 1/2 c King Arthur All-Purpose Flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
- 2 1/2 tbs water
- 1 1/4 tbs ground flaxseed
- 1 1/2 c vegan chocolate chips
In The Kitchen:
- baking sheets
- parchment paper
- mixer
- wire cooling rack
Preheat oven to 350 degrees. We used a dark chocolate bar from Pascha Chocolates for these and chopped it into chunks. You can also use Enjoy Life dairy free chocolates as well. We love this brand.
Next, lets make our flax egg. In a small bowl, mix 2 1/2 tbs water + 1 1/4 tbs ground flaxseed and set aside.
In a stand mixer, with a paddle attachment, or with a handheld mixer, mix the softened vegan butter and brown sugar until creamy (2-5mins), add in the vanilla and flax egg and mix until combined (1min).
Next, add the flour, cornstarch, baking soda, and salt. Mix slowly until well combined but not over mixed.
Finally, fold in the chocolate chunks or chips either by hand or slowly using the mixer.
We use a kitchen scale and pull out 20-25g and roll into dough balls. If you’re not that OCD, roll about 1-2 tablespoons each. Place then 2” apart on parchment paper lined baking sheets.
Bake for 10-12 minutes until slightly golden brown on the edges. They should look light and puffy.
Remove from the oven and allow to finish and cool on the cookie sheets for 5 minutes until they begin to firm up. Use a spatula and remove to a cooling rack.
Try NOT to eat ALL of them while they are warm. Good luck and enjoy!
Warning: some have found that it is difficult to even get to the baking part of this recipe since the cookie dough is egg/dairy free it can safely and magically disappear into your belly! Proceed with caution. Wink face!
