Nothing better than warm freshly baked Chewy Vegan Chocolate Chip Cookie. Everyone needs a go-to chocolate chip cookie recipe and this one is mine. It's perfectly crispy on the outside, chewy on the inside, bursting with chocolate, and overall just a damn good cookie.
In a small bowl whisk together the ground flaxseed and ¼ cup water. Set aside to thicken, about 3-5 minutes.
Cream the room temperature vegan butter in a stand mixer or with a hand mixer. Add in the organic cane sugar and molasses. Once creamed together, add in the flax mixture.
In a separate bowl whisk together the spooned and leveled all purpose flour, baking soda, salt, and cinnamon.
Slowly add the dry ingredients in to the mixer until dough is combined. If the dough is crumbly, add 1 tablespoon Plant Milk. This may or may not be needed. Be careful not to over mix.
Once dough is combined, turn off mixer and stir in the chocolate chunks with a spatula.
Chill the dough for at least 30 minutes.
Preheat oven to 350F.
Roll the dough in balls using 4 tablespoons of dough for each cookie (use less if smaller cookies are desired) and press down to slightly flatten with the palm of your hand.
Bake for 12-13 minutes or until golden brown on the edges and they will appear soft in the middle but not shiny. They will also be slightly raised when they come out of the oven so bang the tray on the counter 2-5 times to flatten. This part is essential!
Let the cookies cool for a few minutes and then enjoy warm with a glass of plant milk!
Bake the cookies that are desired and then wrap the remaining dough in cling wrap and place in the freezer.
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!