Decadent Vegan Chocolate Chip Cookies: A Guilt-Free Indulgence

Indulge in the Best Vegan Chocolate Chip Cookies Ever

Decadent Vegan Chocolate Chip Cookies: Soft, Chewy, and Irresistible

Introduction:

Craving a warm, gooey, and chocolatey cookie? Look no further than this indulgent vegan recipe! These cookies are perfect for satisfying your sweet tooth without compromising on flavor or texture.

Key Features:

• Vegan and dairy-free

• Easy to prepare

• Rich and chocolatey flavor

• Soft and chewy texture

• Customizable with different toppings and flavors

Ingredients:

• For the Cookies:

  • 1 tablespoon ground flaxseed

  • 2 ½ tablespoons water

  • ½ cup (1 stick) vegan butter, softened

  • 1 ¼ cups (packed) light brown sugar

  • 2 teaspoons pure vanilla extract

  • 1 ½ cups all-purpose flour

  • 2 teaspoons cornstarch

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 ¼ cups vegan chocolate chips

  • Flaky sea salt, for sprinkling (optional)

Instructions:

1. Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. Make the Flax "Egg": In a small bowl, whisk together the ground flaxseed and water. Let it sit for 5 minutes to thicken.

3. Cream the Butter and Sugar: In a large bowl, cream together the softened vegan butter and brown sugar for 1-2 minutes using a hand mixer or stand mixer with a paddle attachment.

4. Add the Wet Ingredients: Beat in the vanilla extract and flaxseed mixture until combined.

5. Combine Dry Ingredients: Add the flour, cornstarch, baking soda, and salt to the wet ingredients. Mix on low speed until just combined.

6. Fold in the Chocolate Chips: Gently fold in the vegan chocolate chips using a spatula.

7. Shape and Bake the Cookies: Roll the dough into 1-2 tablespoon balls and place them on the prepared baking sheets, leaving space for spreading. Sprinkle with flaky sea salt for a touch of sweet and salty contrast (optional). Bake for 10-12 minutes, or until the edges are barely golden and the cookies still look a bit soft. Don't overbake!

8. Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips:

• The cookies will continue to firm up as they cool.

• Store leftover cookies in an airtight container at room temperature for up to 3-4 days.

• Freeze cookie dough balls for baking later. Bake frozen dough for an extra 1-2 minutes.

• For a richer flavor, substitute ½ cup of the brown sugar with dark brown sugar.

• Drizzle melted vegan white chocolate over the cooled cookies for a pretty and delicious touch.

Enjoy these delicious vegan chocolate chip cookies!