Before going vegan my favorite Chocolate chip cookie recipe was the one you can find on the back of a Toll House chocolate chip package. That was my inspiration for this recipe, I’ve gotta say the taste and texture are pretty darn close to what I remember… Crispy on the edges, chewy in the middle, oh so delightfully “buttery”.
I’m not a big fan of drinking straight up almond, soy, rice milk, etc… so I was dipping these in hot Chai tea with a splash of rice milk in it. Try it, you wont be disappointed.
I hope you enjoy these cookies as much as I do!
2 1/4 Cups Unbleached all purpose flour
1 tsp. salt
1 tsp baking soda
3/4 Cup organic cane sugar
3/4 Cup Brown sugar
2 (4 oz) sticks vegan butter (I use earth balance)
2 Flax eggs
1 tsp Vanilla extract
3/4 cup Vegan Chocolate chips
1/2 Cup Pecans (optional)
Preheat oven to 350°F. Mix 2 tbsp Flax seed meal with 4 tbsp water in a small bowl to make flax eggs, set aside.
In a large bowl combine flour, salt, and baking soda, set aside.
In medium size bowl mix the softened vegan butter, sugars, flax eggs, and vanilla extract. Add butter mixture to the dry ingredients, mix well.
Stir in the chocolate chips and pecans.
Bake for 12-14 mins until golden brown.
Cool for a few minutes on a cooling rack.
Makes about 28 Cookies.