Let me start by saying that if you are not a chocolate chip cookie fan, you are not human. I literally do not know a soul that doesn’t like a classic chocolate chip cookie – even people who HATE chocolate like chocolate chip cookies. We grew up on the classic refrigerated pillsbury dough roll (where my middle sis would cut open and eat spoonfuls of at night only for my mom to find out in the morning and scream at her LOL). While there is nothing wrong in baking up a refrigerated dough, it is not vegan, sad face.

I have scoured the inter-webs for the perfect vegan chocolate chip cookie and I found a ton of varying recipes. I have usually found the best success in my vegan baking endeavors have been those that just use the original recipes I have (ones with eggs, dairy, etc), and just replace those ingredients with the vegan substitutes. So after doing a bit of research I decided to make my own and it is heavily inspired by this classic chocolate chip cookie recipe I found on All Recipes. And the best part about this recipe is that is SMALL batch (so you don’t end up with 24 cookies unnecessarily) AND the dough is vegan, so I saved a bit of raw dough to snack on later… hehe…

• 1 cup all purpose flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 6 tbsp vegan butter – melted
• 1/2 cup light brown sugar – packed
• 1/4 cup white sugar
• 1 tsp vanilla extract
• 1 tbsp ground flaxseed bloomed in 3 tbsp water
• 2 tbsp coconut yogurt
• 1 cup dark chocolate chips

1. To bloomed flaxseed, mix ground flaxseed with 3 tbsp of water. Place in fridge for about 10-15 minutes to get gelatinous.

2. Preheat oven 325 degrees. Line a cookie sheet with parchment/wax paper. Set aside.

3. In a large bowl, sift together dry ingredients (flour, baking soda, salt). Set aside. In a stand mixer, add both sugars and melted butter. Mix on medium until combined. Next add in the vanilla and mix. Next add in the bloomed flaxseed mixture and coconut yogurt and mix on medium until lighter in color and thick. It will be thick and slightly gelatinous in texture.

4. Lower speed to stir/low and add in flour mixture and mix until incorporated. Scrape down bowl and mix again just to ensure no flour is apparent. Remove bowl from mixture and stir in chocolate chips using your spatula. Now, cover bowl with plastic wrap and place in the fridge for about 15 minutes. This step is key – if you don’t do this the butter won’t set and cookies will just spread apart flat in the oven.

5. Using a mini scoop, scoop cookie dough heaps on your baking sheet leaving about 1-2 inches room on each side. Bake 20-25 minutes until sides are golden and tops are set. Remove and allow to cool before handling.

6. CHOMP.