Nutrition Facts
(per serving)

The original recipe called for butter and eggs, which have been replaced with coconut oil and flaxseed meal to create a vegan version. Additionally, the amount of sugar was reduced, and whole wheat flour was used instead of all-purpose flour, contributing to lower calories, fat, and carbs.

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Original Recipe:

https://sallysbakingaddiction.com/chewy-chocolate-chip-cookies/

Disclaimer: This recipe is generated by an AI model and may not be perfect. Please review the recipe and make any necessary adjustments.

Vegan Chewy Chocolate Chip Cookies

Vegan Chewy Chocolate Chip Cookies

Ingredients

  • 2 and 1/4 cups (280g) whole wheat flour
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup (170g) coconut oil, melted
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
  • 2 teaspoons pure vanilla extract
  • 1 and 1/4 cups (225g) dairy-free chocolate chips or chunks

Instructions

  1. In a large bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
  2. In a medium bowl, whisk the melted coconut oil, brown sugar, and granulated sugar until smooth. Mix in the flax egg and vanilla extract.
  3. Pour the wet mixture into the dry ingredients and mix until combined. The dough will be soft and thick. Fold in the chocolate chips.
  4. Cover the dough tightly and chill in the refrigerator for at least 2–3 hours or up to 3 days.
  5. Preheat the oven to 163°C (325°F) and line baking sheets with parchment paper.
  6. Scoop out balls of dough and roll them into tall shapes. Place them on the prepared baking sheets.
  7. Bake for 12-13 minutes or until lightly browned around the edges. Cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
  8. Store cookies in an airtight container at room temperature for up to 1 week.

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