Vegan Chocolate Chocolate Chip Cookies

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Colleen Patrick-Goudreau

12 cookies, or 6 servings

Source

Ingredients

1 tablespoon (7 g) ground flaxseed

3 tablespoons (45 ml) water

¾ cup (170 g) nondairy, nonhydrogenated butter (such as Earth Balance)

1 cup (200 g) granulated vegan sugar

1 teaspoon (5 ml) vanilla extract

1¼ cups (155 g) whole-wheat pastry flour

⅓ cup (40 g) unsweetened cocoa powder

½ teaspoon baking soda

½ teaspoon baking powder (look for aluminum-free)

¼ teaspoon salt

1 cup (175 g) nondairy semisweet chocolate or peanut butter chips

Method

Preheat oven to 350°F (180°C, or gas mark 4). Using an electric mixer, food processor, or blender, whip flaxseed and water together until mixture reaches a thick and creamy, almost gelatinous consistency. Set aside.

In a large bowl, mix butter and sugar with an electric mixer until creamy. Add "flax egg" and vanilla.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients, and mix until everything is well blended. If you need a little extra moisture, add a small amount of water or nondairy milk (such as soy milk, almond milk, or oat milk).

Stir in chips. Form balls and transfer to an ungreased cookie sheet, then flatten each ball slightly with the bottom of a measuring cup. Bake for 7 to 9 minutes, until the tops are no longer gooey. DO AHEAD: Baked cookies can be stored at room temperature in an airtight container for three days.