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Ingredients (Makes about 12 cookies)
- 1/2 cup coconut oil (solid, not melted) or vegan butter
- 3/4 cup brown sugar (packed)
- 1/4 cup plant-based milk (like almond, oat, or soy)
- 1 tbsp ground flaxseed
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3/4 cup vegan chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix flax egg: In a small bowl, combine 1 tbsp flaxseed with 2.5 tbsp water. Let sit for 5 minutes to gel.
- In a large bowl, cream together the coconut oil (or vegan butter) and brown sugar until smooth.
- Add flax egg, vanilla extract, and plant milk. Mix until well combined.
- Stir in the flour, baking soda, baking powder, and salt. Mix until a dough forms — it will be soft but thick.
- Fold in the vegan chocolate chips.
- Scoop the dough into tablespoon-sized balls and place on the baking sheet, spaced a couple of inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden. The centers may look soft — that’s perfect!
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
🍪 Tips
- Want extra chewy cookies? Chill the dough for 30 minutes before baking.
- Add chopped walnuts or pecans for a crunch.
- Store in an airtight container for up to 5 days (or freeze the dough for later!).