Chocalate Chip Cookies

These egg-free chocolate chip cookies use a flax seed “egg” and olive oil to stay completely vegan while still baking up soft and golden. Sweetened with both granulated and golden brown sugar and finished with a sprinkle of flaky salt, they make about two dozen cookies in roughly half an hour of active time. Prep takes about 20 minutes and they bake in 10.

Ingredients

• 1 tbs ground flax seed
• 3 tbs water
• 1 cup extra virgin olive oil
• 1 tablespoon pure vanilla extract
• ¾ cup granulated sugar
• ¾ cup golden brown sugar
• 1 teaspoon salt
• 2 cups all-purpose flour
• ½ teaspoon baking soda
• 1 cup vegan chocolate chips
• salt flakes

Instructions

1. Line two baking sheets with parchment paper. Set aside.
2. Make the egg replacement: combine ground flax seed and water in a small bowl and let sit for 5 mins.
3. Make the batter. Add the olive oil, vanilla, both sugars, flax seed mixture, and the 1 teaspoon of salt to a large mixing bowl. Mix until you have a smooth consistency.
4. Add the flour and baking soda to the bowl and mix just until it’s fully incorporated and you don’t see any dry spots of flour.
5. Fold in the chocolate chips.
6. Shape. Use your hands to shape the batter into balls, about 2 tablespoons each. Add the shaped balls of dough to the parchment-lined baking sheets and use the palm of your hand to slightly flatten the balls.
7. Sprinkle each one with salt flakes. Place in refrigerator for 30 mins.
8. Preheat the oven to 350°F.
9. Place the baking sheets in the preheated 350°F oven until the cookies are golden brown along the edges, 10 to 12 minutes.
10. Let them cool on the baking sheet for about 5 minutes, then place them on a cooling rack to come to room temperature.