These chocolate chip cookies are to die for!! We can’t believe how great these turned out! They don’t have any dairy, eggs, or shortening, and no one will ever suspect it.
Vegan desserts have a way of not tasting great, so when these turned out just as amazing as regular cookies, with no crazy ingredients, we were pleasantly surprised!!
We were getting tired of all the fake recipes that don’t turn out well posted on foodie’s blogs just to get another post out there. Vegan desserts are among the most popular of these to be posted without any trial and error to perfecting a great recipe.
One “edible cookie dough” recipe found on Pinterest had a 2:1 ratio of brown sugar to flour. 2:1!!!!! That’s insane! “I’ll just have a little flour and chocolate chips with my overload of sugar, please.” Yeah.. no thanks!
Thanks to my food allergies, eggs and dairy do not sit well with me, so, without any luck in finding a decent recipe that made any sense whatsoever in ingredient ratios, we decided to try making our own non-Vegan cookie recipe into a Vegan one.
Substituting dairy and eggs for coconut oil and flax seed eggs, while keeping the other ingredients of the recipe the same, worked wonders! There’s no need for any weird gums (xanthan and guar), starches, odd sugars, or flavorings. Just keep it simple.
If you’re baking gluten free, you’re going to need some kind of starch to hold everything together.. this is only exception. I still recommend staying away from any kind of gum, though, as it almost always irritates the stomach and intestines.
Give these a go! You’ll love them and no one will know they’re Vegan! 😉
Unbelievable Chocolate Chip Cookies
When these delicious vegan cookies turned out to be just as amazing as regular cookies are, we couldn't believe it! With no dairy, eggs, or shortening, they're... well, unbelievable!
- 1-2 tbsp Ground Flax Seed
- 3 tbsp Water
- 1/2 cup Coconut Oil
- 3/4 cup Brown Sugar
- 3/4 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 2 cups All Purpose Flour or all purpose GF substitue
- 1 tsp Baking Soda
- 1 tsp Salt
- 1.5 cups Dark Chocolate Chips or milk chocolate
Mix water and flax seed to create a "Flax Egg." Let sit for about 5 minutes until it gels. You'll want a thicker than thinner consistency. We added a little extra flax seed to make it thicker.
Beat flax seed, coconut oil, sugars, and vanilla together until sticky and fluffy.
Add flour, soda, and salt. Mix until well incorporated.
Stir in chocolate chips until even distributed.
Use a cookie scoop to evenly drop dough onto cookie sheet.
Bake at 350 for 10-12 minutes. Cookies will still be a little soft in the middle.
This is a high altitude recipe. Adjustment will be needed for low altitude. Please see this site for possible adjustments to be made.
Store cookies in an airtight container for up to one week.