Ingredients:

  • 1 tbsp (7g) ground flaxseed meal
  • 3 tbsp (45ml) warm water
  • ½ cup (115g) vegan butter, softened
  • ¾ cup (150g) dark brown sugar, packed
  • ¼ cup (50g) cane sugar
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 1 ½ cups (255g) dairy-free semi-sweet chocolate chips

Instructions:

  1. Whisk the flaxseed meal and warm water in a small ramekin. Let it sit for 5 minutes until it reaches a thickened, gel like consistency. Note: This is the binding phase.
  2. Beat the softened vegan butter, brown sugar, and cane sugar together on medium high speed. Do this for about 2-3 minutes until the mixture is light and fluffy.
  3. Mix in the thickened flax egg and vanilla extract. Beat on medium until the batter is smooth and glossy.
  4. Sift the flour, baking soda, and salt directly into the bowl. Fold with a spatula until just combined, ensuring no white streaks remain. Note: Overmixing creates tough cookies.
  5. Fold in the dairy-free chocolate chips. Use a gentle hand so you don't deflate the air you beat into the butter.
  6. Scoop rounded tablespoons of dough onto parchment lined sheets. Space them about 2 inches apart to allow for spreading.
  7. Bake at 350°F (175°C) for 10-12 minutes until the edges are golden brown and the centers look slightly underbaked.
  8. Remove from the oven and let them cool on the pan for 5 minutes. This allows the centers to set while remaining gooey.
  9. Transfer to a wire rack to cool completely.