Our son, Andy decided to become vegan this past February. I have to say, cooking and baking for him has had it’s challenges, but I have a few dessert recipes that I’ve tweaked and am proud to share. And, today’s recipe for Vegan Chocolate Chip Cookies has been tested and approved by our vegan, Andy!
- 2 1/2 tablespoons flaxseed meal
- 6 tablespoon water
- 1 cup vegan margarine at room temperature (I used Willow Run Soybean Margarine)
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 cup unbleached or all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 cups rolled or instant oats (I prefer rolled oats)
- 1 (12 oz) bag of Ghirardelli Semi-Sweet Chocolate Chips
- Preheat oven to 350 degrees F.
- Put the flaxseed meal and water in a bowl and stir to blend. Allow it to thicken for a few minutes.
- In a mixing bowl combine the margarine, thickened flaxseed, the sugars and vanilla extract. Mix on low until blended, then on medium for approximately a minute.
- Add the flour, baking powder, baking soda and salt and mix on low, until blended.
- Add the rolled oats and mix on low again, until well blended.
- Add the chocolate chips and mix on low, until blended. The dough will be firm but not too stiff. I use a 2 oz cookie scooper.
- Place on a cookie sheet approximately 2" apart and bake in a preheated 350 degrees F oven for 13-14 minutes, or until the cookies are light golden brown and they start to crackle on top.
- Cool 10 minutes on cookie sheet, then transfer to a cooling rack or a serving plate.
1 teaspoon cinnamon, in place of the vanilla extract
1 cup raisins, in place of the semi-sweet chocolate chips
* You can also add 1 cup chopped walnuts or pecans to either the Chocolate Chip or Oatmeal Raisin cookie recipes.
For amazing cookies check out my Top 10 Tips for Perfect Cookies.
Hungry for more delicious cookie recipes?
Here are a few of our family favorites!