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These soft and chewy vegan cookies are perfectly sweet, buttery without butter, and melt in your mouth with every bite. Ideal for easy weeknight desserts or sharing with friends.
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup coconut oil, melted and cooled
¾ cup brown sugar, packed
¼ cup granulated sugar
1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
2 teaspoons vanilla extract
1 cup vegan chocolate chips
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, prepare the flax egg by mixing ground flaxseed with water. Let it sit for 5 minutes to thicken.
In a large bowl, whisk together melted coconut oil, brown sugar, and granulated sugar until creamy.
Add vanilla and the prepared flax egg; stir until smooth.
Sift in flour, baking soda, and salt. Mix until a soft dough forms. Avoid overmixing.
Fold in vegan chocolate chips or your favorite mix-ins.
Scoop dough onto prepared sheet, spacing about 2 inches apart.
Bake for 10–12 minutes or until the edges are lightly golden.
Let cookies cool on the sheet for 5 minutes before transferring to a rack.
Chill dough for 30 minutes if you prefer thicker cookies.
Add a pinch of cinnamon for warm flavor.
For extra gooey centers, underbake by about 1 minute.
Find it online: https://veganrecepies.com/vegan-cookies-recipe/