Vegan Chocolate Chip Cookies
15
- Prep Time10 min
- Total Time40 min
- Makes20 cookies
(Photography by Erik Putz. Food styling by Eshun Mott. Prop styling by Emily Howes. Art direction by Aimee Nishitoba)
Every kitchen needs a go-to chocolate chip cookie recipe. Let this vegan version be yours.
Ingredients
1 tbsp flax meal
1 1/3 cups all-purpose flour, (160 g)
1/2 tsp baking soda
1/4 tsp salt
1/2 cups coconut oil, preferably refined, at room temperature
1/2 cup packed brown sugar, (96 g)
1/4 cup granulated sugar, (48 g)
1 1/2 tsp vanilla
1/2 cup dairy-free dark chocolate chips
1/2 tsp flaked sea salt
Instructions
Position rack in centre of oven and preheat to 350F.
Stir flax meal with 3 tbsp water in a small bowl. Let stand for 10 min.
Stir flour with baking soda and salt in a medium bowl. Beat coconut oil with sugars in a large bowl, using an electric mixer on medium, until fluffy, 1 to 2 min. Beat in flax mixture and vanilla. Gradually beat in flour mixture just until combined. Stir in chocolate chips.
Roll dough into balls, about 2 tbsp each. Arrange on two baking sheets, 2 in. apart. Sprinkle with flaked sea salt.
Bake until cookies are golden brown, 13 to 14 min. Transfer to a rack and cool.
Nutrition (per cookie)
Calories 130, Protein 1g, Carbohydrates 16g, Fat 7g, Fibre 1g, Sodium 120mg.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.