Logan is one of my besties who just so happens to also be vegan! I met Logan through Mel, my college bestie and business partner. They started dating our senior year of college and when we graduated Mel moved to Seattle to be with her. When they moved back to LA we all inevitably became attached at the hip.
Over the past couple of years of being friends, Logan and Mel have cooked for me and shown me amazing vegan meals. As of more recently, she's been perfecting a chocolate chip cookie and I think this is it. It seriously tastes so good (and you cannot tell they are vegan). I have another vegan chocolate chip cookie recipe from a couple of years ago but this one beats it with technique... kinda literally lol.
So everyone let's thank Logan for bringing a delicious vegan chocolate chip cookie recipe to us.
Let's get into it!
- 1 tbs. Ground Flax Seed
- 2.5 tbs. Water
- 1/2 cup Softened Vegan Butter
- 1 and 1/4 cups Brown Sugar
- 2 tsp. Vanilla Extract
- 1 and 1/2 cups All-Purpose Flour
- 1 tsp. Baking Soda
- 2 tsp. Cornstarch
- 1/4 tsp. Salt
- 1 cup Chocolate Chips (vegan)
First, preheat your oven to 350 degrees F.
Combine ground flaxseed with water. Let set up for about 10-15 minutes, until it has an "egg-like" consistency.
In a large bowl, combine the room-temperature butter and brown sugar. Beat by hand with a fork until light in color and creamy in consistency. About 5-10 minutes. Or you can beat with an electric mixer, but be careful not to overbeat.
Add the flax "egg" and vanilla extract to the creamed butter and sugar mixture.
Using a sifter, add in the dry ingredients; flour, baking soda, cornstarch, and then salt.
Mix until combined. The consistency should be like cookie dough at this point.
Add your chocolate chips.
Scoop into tbs- sized balls (or as big as you want!) and refrigerate for as long as you can. 20 minutes at least but overnight is even better.
Bake for 10-12 minutes or until golden brown.
The first thing you want to do is preheat your oven to 350 degrees F. Next, get your flax "egg" prepped. You need to combine 1 tbs. of ground flaxseed and 2.5 tbs of water. You want to leave it for about 10-15 minutes until it's "egg-like".
Next up, you want to cream your softened butter with brown sugar. This is Logan also hehe.
So we did a little experiment where we creamed them together with an electric mixer.
The egg should be ready to add in with the vanilla extract.
With our "experiment" we discovered that it's easy to overmix with an electric mixer so definitely be wary!
Our "overmixed" cookies came out a tad flatter and the dough was much stickier.
So we went back to the way Logan has always made it, and that's by hand mixing with a fork. When it's done it should be lighter in color and creamy.
As you can see the dough came together more like classic cookie dough.
It’s also ideal if you can refrigerate the dough on the baking sheets overnight or for at least 20 minutes. Not a deal breaker but it definitely makes them even better!
When it comes to chocolate chips, it's completely up to you! My favorite way to make chocolate chip cookies is by mixing different chocolates. So in these, we did chocolate chips as well as chocolate chunks, all semi-sweet.
It's also very interesting because when we make them in her oven, they rise higher. When we make them at my house they are flatter. Either way, the flavor is the same, and BOMB. We even made ice cream cookie sandwiches with them, which we devoured so fast we didn't take any pics lol.
Let us know on IG if you make these! We'd love to see how they turn out!
Thank you Logan for sharing the recipe and making it with me <3 Love you!