Chocolate Chip Cookies

This week I was craving chocolate chip cookies, and the best way to cure a craving is to give into it! Today I’m showing you how to make vegan chocolate chip cookies that are gooey, moist, and oh so good. I browsed the internet to see what “normal” chocolate chip cookies consist of (I’m not a baker so I needed the help of the internet). A basic cookie needs a fat (I used coconut oil), a binder (flax egg, where you at), and of course, chocolate chips. You can find vegan chocolate at most groceries stores now, but if you can’t, look for a dark chocolate. I’ve found 70% dark chocolate with no dairy in it in the past, but you might have to add more sugar into your cookies.

These are surprisingly easy to make and you can get about 12 – 14 cookies out of one batch. My family usually never finishes cookies in time before they go bad, so I froze the other half of the batter to save for another time. Bake however many cookies you want and then portion out the rest, freeze flat for one hour, and then keep in a freezer bag for up to 3 weeks!

With the holidays just around the corner, these cookies are coming in clutch for you this season.

Vegan Chocolate Chip Cookies

Print Recipe
Serves: Makes 12 -14 cookies Cooking Time: 10 minutes


  • 2 tbsp of ground flaxseeds
  • 6 tbsp of water
  • 1 1/2 cup of flour
  • 1/2 tsp of baking soda
  • Pinch of salt
  • 3/4 of melted coconut oil
  • 1 cup of brown sugar
  • 1 tsp of vanilla
  • 1 cup of vegan chocolate chips



Preheat your oven to 375 degrees.


In a small bowl, mix your ground flaxseeds and water. Set this aside for 10 minutes, this will be your egg replacer.


In a medium sized bowl combine your flour, baking soda, and salt. Give this a stir and set aside.


In a large bowl, combine the rest of your ingredients except the chocolate chips. Your flax egg should be thick at this point. Stir together your wet ingredients and then add in your dry ingredients. Before everything is well combined, add in your chocolate chips and then finish mixing


On a lined baking sheet, scoop you batter into little balls. You can use a small ice cream scoop, but about 3 tbsp of batter for each cookie should be enough. You can make these larger if you like but cooking time will increase slightly. Leave a bit of space between each of the cookies and place tray in the oven. It should take about 10 minutes for them to cook. I like my cookies to be moist in the middle, but for a firmer cookie leave it in the oven for another 2 minutes.


The batter freezes well, so if you don't want to bake all the cookies at once, portion the cookies first and freeze flat for one hour. Place portioned dough in freezer bag and it can keep for 3 weeks.

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