Print

VEGAN Chocolate Chip Cookies

cookies with chocolate chips
Print Recipe

Ingredients

Units Scale
  • 3/4 cup vegetable shortening (room temperature)
  • 1 1/4 cup brown sugar
  • 1 flax egg (1 Tbsp flax meal, 2 1/2 Tbsp water, whisk together and let stand for 30 minutes)
  • 2 Tbsp oat milk (I use oat milk, but any milk will work)
  • 1 Tbsp vanilla
  • 2 tsp cornstarch
  • 1 1/2 cup all-purpose flour
  • 1 tsp salt
  • 3/4 tsp baking soda
  • 1 to 1 1/2 cups of semi-sweet or milk chocolate chips (depending on your preference)

Instructions

  1. Prepare flax egg by whisking flax meal and water together and letting stand for about 30 minutes.
  2. Cream vegetable shortening and sugar together until smooth. I use my stand mixer, but you can do it by hand as well.
  3. Add in milk and vanilla, mixing well after each addition.
  4. Add flax egg, mix lightly.
  5. Sprinkle in cornstarch and mix.
  6. Sift in remaining dry ingredients, mix.
  7. Add chocolate chips and mix.
  8. Put the dough in the fridge for at least 1 hour. Having cold dough will prevent burning and overspreading (plus it just makes it easier to scoop).
  9. Preheat oven to 160 C/325 F
  10. Roll balls that are roughly 1” (don’t press) onto a parchment lined baking sheet. Leave space for cookies to spread.

Find it online: https://thatgreencuisine.com/vegan-chocolate-chip-cookies/