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Vegan
Ingredients 0/8
Why This Recipe Stands Out
These cookies are simple to make and use everyday ingredients. They are soft, chewy, and full of rich chocolate flavor without any dairy or eggs. Perfect for anyone looking for a tasty, plant-based treat.
Chef Tips
- Use vegan chocolate chips to keep the cookies completely plant-based.
- Chill the dough for at least 30 minutes to prevent spreading during baking.
- Avoid overbaking; cookies should be slightly soft in the center when you take them out.
- Chill the dough for at least 30 minutes to prevent spreading during baking.
- Avoid overbaking; cookies should be slightly soft in the center when you take them out.
Directions
Warm your oven to 350°F (175°C) and lightly grease a cookie sheet. In a large bowl, mix together the flour, chocolate chips, sugar, flax seeds, baking soda, and salt. In another bowl, whisk the almond milk and water until combined. Pour the wet ingredients into the dry and stir everything together until just mixed. Scoop the dough onto your prepared cookie sheet, leaving a bit of space between each cookie. Bake for about 15 to 18 minutes, or until the edges turn a nice golden color. Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving Ideas For Family Meals
Enjoy these cookies warm with a glass of almond or oat milk. They also pair well with fresh fruit or a scoop of vegan ice cream for a delightful dessert.
Storage Instructions
Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed bag and thaw at room temperature before serving.
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