Vegan Chocolate Chip Cookies
Recipe type: Dessert
  • 2 tsp. The Vegg Baking Mix
  • ⅓ cup water
  • 2 ¼ cups whole wheat pastry flour
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 1 cup vegan butter, softened
  • 1 cup brown sugar
  • ¾ cup cane sugar
  • 1 tsp. vanilla extract
  • 1 cup vegan chocolate chips
  1. Line 2 baking sheets with parchment paper. Preheat the oven to 375 degrees. Mix 2 tsp. The Vegg Baking Mix with ⅓ of water and set aside.
  2. In a bowl, combine the flour, baking soda and salt. Mix to combine. In a large bowl, add the softened butter, brown sugar, cane sugar, egg replacement and vanilla extract. Using a hand mixer, mix to combine all the ingredients.
  3. Add the dry ingredients to the wet ingredients and continue to mix until all the flour is incorporated. Using a spatula, fold in the chocolate chips.
  4. Scoop the cookie dough in heaping tablespoons. Wet your hands and roll each scoop into a ball. Place the balls of cookie dough onto the baking sheet about 2 inches apart. You can eat one cookie dough ball. Just one. After all, you want to taste the dough to make sure it’s good.
  5. Bake until golden, about 12 minutes for chewy cookies or 15 for crispy cookies. They will still feel very soft when they are done. Remove the baking pans from the oven and let sit for 2 minutes. The cookies will firm up. Use a spatula to transfer the cookies to a cooling rack. Let cool completely before eating (if you can).
Recipe by The "V" Word at