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 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.