Vegan Chocolate Chip Cookies – Soft, Chewy, and Perfect

Deliciously soft and chewy vegan chocolate chip cookies with melty chocolate chips, made without eggs or dairy! This easy recipe uses flax eggs and vegan butter for a perfect texture and rich flavor. Great for snacks, lunchboxes, or dessert.

Ingredients

• 1 tablespoon ground flaxseed
• 2.5 tablespoons water
• 1/2 cup vegan butter, softened
• 3/4 cup packed light brown sugar
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup vegan chocolate chips

Directions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Mix flaxseed with water in a small bowl; let thicken 5 minutes to form flax egg.
3. In a large bowl, beat vegan butter and brown sugar until creamy. Add vanilla and flax egg; mix.
4. Add flour, cornstarch, baking soda, and salt; mix on low just until combined.
5. Fold in chocolate chips.
6. Scoop dough (1-2 tablespoons) onto baking sheets, spaced apart.
7. Bake 10-12 minutes until edges are barely golden; do not overbake.
8. Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.

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