Vegan Chocolate Chip Cookies

5 steps

Updated at: Sat, 10 Feb 2024 16:13:25 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories5106.1 kcal (255%)

Total Fat269.9 g (386%)

Carbs677.5 g (261%)

Sugars435.2 g (484%)

Protein44.9 g (90%)

Sodium2201.9 mg (110%)

Fiber30.8 g (110%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 Tbsflaxseed meal

for 2 eggs

1 cupvegan butter

270gall-purpose flour

1 tspbaking soda

½ tspsalt

skip if using butter with salt

2 tspvanilla extract

2 cupschocolate chips

1 cupchopped walnuts

or pecans, optional

Instructions

Step 1

Make egg substitute: 2 tbs flaxseeds meal, 6 tbs water, sit for 5 minutes. Preheat oven to 375 degrees.

Step 2

Stir flour, baking soda, salt (skip if using butter with salt), set aside

Step 3

In standing mix bowl, beat butter with sugar, brown sugar at medium speed until creamy. Add vanilla and eggs (or flaxseed meal substitute), one at a time, mixing on low speed until incorporate.

Step 4

Gradually blend dry mixture into cream mixture. Stir in chocolate chips and nuts (if using). Drop by tablespoon un-greased cookie sheets if baking immediately. Or scoop out on a parchment paper lined cookie sheet if freeze it right away.

Step 5

From refresh dough: bake for 9 to 11 minutes or until golden brown; From frozen dough: bake for 11 minutes at 325 degrees.