Vegan Chocolate Chunk Cookies

 
 Flax eggs to the rescue! These cookies are soft, chewy, and just slightly cake-y. The perfect way to end any night out or in. The trick: take them out just before you think you should. 

Flax eggs to the rescue! These cookies are soft, chewy, and just slightly cake-y. The perfect way to end any night out or in. The trick: take them out just before you think you should. 

adapted from The Almond Eater

| Yield: 12 - 15 servings | Time: 25 minutes |

 
 

 
 

Ingredients

¾ cup vegan butter, melted

¾ cup cane sugar

¼ cup light brown sugar

2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water)

1 tsp vanilla extract

1 ½ cups all purpose flour

1 tsp baking soda

¼ tsp salt

¼ cup walnuts (optional)

½ cup vegan chocolate chunks

chunky sea salt, for garnish

Preparation

Preheat 350F.

First, make your flax eggs by combining flaxseed meal and water together; stir, then wait a few minutes, giving the flax time to absorb the water.

Next, combine cane sugar and brown sugar in a bowl, and then pour melted butter over top. Whisk butter and sugar together for one minute consistently.

Add your flax eggs and vanilla extract to the bowl and stir to combine; set bowl aside.

In a separate bowl, combine flour, baking soda and salt, then stir wet ingredients into dry ingredients, using a wooden spoon or rubber spatula.

Last, add walnuts and chocolate chunks - use more or less as you prefer.

Use a large metal spoon to scoop dough onto a baking sheet. And sprinkle with chunky sea salt.

Bake cookies for 10-12 minutes. You want the edges to be set but the centers to still be soft.

Allow cookies to sit on the baking sheet for 2 minutes before carefully transferring them onto a cooling rack.

 
 

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