Mmm..vegan chocolate chip cookies

Is there anything better than a delicious homemade chocolate chip cookie? It’s one of my faves and thankfully it did not take me long to find a vegan version. And you know what? They taste just like their non-vegan counterparts, you will not be able to tell the difference!

I found the recipe over on Green Living Online where Lindsay Hutton has a great blog called Gone Vegan. In her recipe, the cookie is a double chocolate cookie, which I am not a fan of, so I modified her recipe a bit and came up with my own, and the results were wonderful. I used whole wheat flour instead of white, used organic cane sugar instead of white granulated and omitted the cocoa powder and added more flour in its place.

One really cool thing that I learned while making this recipe is that flax seeds plus water is an egg substitute. That knowledge opens up all sorts of new windows for me! Not sure if it can be used in all baking recipes though…anyone know?

So here is my modified recipe (and yes, that is a picture of my actual cookies above before they were all devoured by my family, they did not last long!)

Vegan Chocolate Chip Cookies (makes about 24)

1 tbsp ground flaxseed (equivalent of 1 egg)

3 tbsp water

3/4 cup of nondairy margarine

½ cup organic cane sugar

 cup packed brown sugar

1 tsp vanilla extract

1 3/4 cups whole wheat flour

1/2 tsp baking soda

1/2 tsp baking powder 

1/4 tsp salt

1 cup semisweet chocolate chips

1. Preheat oven to 350°F. In a blender or using a stick blender, whip the flaxseed and water together until mixture reaches a thick and creamy consistency (about one minute). Set aside.

2. In a large mixing bowl, mix the margarine and sugar until creamy. Add the flax mixture and vanilla.

3. In a separate bowl, add the flour, baking soda, baking powder, and salt. Add this dry mixture to the wet mixture and mix until combined well. Add an extra drop of water if the mixture seems a bit dry. 

4. Stir in the chocolate chips. Form into balls and flatten slightly on a non-stick or parchment lined cookie sheet. Bake for 6 to 9 minutes, or until slightly browned on the bottom. 

5. Enjoy, and be sure to eat one while they are still warm and melty 🙂