Vegan Vanilla Bean Chocolate Chip (Print Version)
Soft, chewy vanilla bean cookies loaded with vegan chocolate chips. Ready in under 30 minutes.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tsp baking soda
03 - 1/2 tsp fine sea salt
→ Wet Ingredients
04 - 1/2 cup melted coconut oil or vegan butter
05 - 3/4 cup organic cane sugar
06 - 1/4 cup packed light brown sugar
07 - 1/4 cup unsweetened non-dairy milk
08 - 1 vanilla bean, seeds scraped or 2 tsp pure vanilla extract
09 - 1 tbsp ground flaxseed
10 - 2 tbsp water
→ Add-Ins
11 - 1 cup vegan chocolate chips
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a small bowl, mix ground flaxseed with 2 tbsp water. Let sit for 5 minutes to form a flax egg.
03 - In a large bowl, whisk together melted coconut oil, cane sugar, brown sugar, non-dairy milk, vanilla bean seeds, and flax egg until smooth and creamy.
04 - In a separate bowl, whisk together flour, baking soda, and salt.
05 - Gradually mix dry ingredients into wet mixture until just combined. Do not overmix.
06 - Fold in vegan chocolate chips.
07 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10-12 minutes until edges are lightly golden.
09 - Let cookies cool on pan for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- The vanilla bean creates these incredible little specks throughout each cookie that burst with fragrance
- These stay perfectly soft and chewy for days, which is basically a miracle in vegan baking
02 -
- Overmixing the dough will make your cookies tough, so stop as soon as the flour disappears
- Removing them from the oven when the centers still look slightly underbaked is the secret to perfectly chewy cookies
03 -
- Room temperature ingredients help everything combine smoothly
- A flaky sea salt sprinkle on top before baking creates that professional bakery look