Chewy chocolate chip cookie

  • Serves 8 people
  • Prep Time 10 minutes
  • Total Time 25 minutes
    • 1 tbsp ground flax
    • 3 tbsp water
    • 1/2 cup vegan butter, soft
    • 3/4 cup brown sugar
    • 3/4 cup white sugar
    • 2 tsp vanilla
    • 1 1/2 cups all purpose flour
    • 2 tsp cornstarch
    • 1 tsp baking soda
    • 1/4 tsp salt
    • 1/3 cup vegan semi-sweet chocolate chips, chopped into chunks
    • 1 (4 oz) vegan semi-sweet chocolate bar
    • 1 container @EarthsOwn Unsweetened Original Almond Milk, for serving
    1. Preheat oven to 350F/180C. Line two baking sheets with parchment paper. Make the flax egg by combining the ground flax and water in a small bowl. Set aside.
    2. Cream together the vegan butter, brown sugar and white sugar with a hand mixer on medium speed until combined.
    3. Add the flax egg and vanilla and mix together on medium speed until smooth.
    4. Bit-by-it, add the all-purpose flour and mix to combine, add the cornstarch, baking soda and salt, mix again on medium speed to combine.
    5. Fold in the chocolate chunks and chocolate chips. Scoop two tablespoons of the dough and roll into a ball. Place on the baking sheet. Continue until you’ve used all the dough. Bake the cookies until lightly golden brown on the top, 8-10 minutes. Let cool for 5 minutes, transfer to a cooling rack
    6. Enjoy with a tall glass of Almond M*lk

    Created by @twospoons

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