Soft Batch Vegan Chocolate Chip Cookie Recipe.
Chewy soft batch vegan chocolate chip cookies made without dairy and eggs. These have a rich, full flavor that's hard to beat!
Ingredients
- ½ cup vegan buttery spread softened
- ¾ cup dark brown sugar firmly packed
- ¼ cup granulated sugar
- 1 Tablespoon maple syrup
- 2 Tablespoons ground flax seed meal
- 6 Tablespoons water
- 1 ⅝ cups white spelt flour you could use all purpose flour, or a gluten free flour blend, like Namaste Perfect Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup dairy free chocolate chunks I use the Enjoy Life brand
Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Make the flax seed eggs: Place the flax seed meal and water in a small bowl, and let it form a gel. This should take about 3 minutes or so.
- In a large bowl, beat buttery spread and sugars until fluffy. Add the maple syrup and flax eggs and beat.
- Add the spelt flour, baking soda and salt. Mix until combined.
- Stir in chocolate chunks.
- Drop spoonfuls onto the parchment lined cookie sheet. Leave about an inch and a half between cookies. You should be able to fit 12 cookies on a sheet. Set remaining batter aside.
- Bake for 10-12 minutes at 350 degrees F. Check them at 10 minutes, you don’t want to over bake. In my oven, 12 minutes was perfect. Allow to cool on the cookie sheet.
- Repeat steps 6 and 7 with remaining batter.
Notes
Store cookies in an airtight container. They should stay fresh for about 5 days.
You can freeze this batter if you like, just drop it by spoonfuls onto a cookie sheet, then freeze. Once the dough balls are frozen, place in a freezer bag and freeze for up to three months.
Nutrition
Calories: 137kcalCarbohydrates: 21gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 1mgSodium: 132mgPotassium: 17mgFiber: 1gSugar: 14gVitamin A: 197IUVitamin C: 0.05mgCalcium: 17mgIron: 1mg
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