VEGAN Chocolate Chip Cookie Recipe
Prep time
Cook time
Total time
Serves: 24 - 2ounce cookies
  • Earth Balance Buttery Sticks room temperature 2 sticks (1 cup) (226g)
  • Granulated Sugar 1 cup (200g)
  • Light Brown Sugar 1 cup (210g)
  • Salt ½ teaspoon (3g)
  • Vanilla Extract 2 teaspoons
  • Flax Eggs - 3 Tablespoons ground flax (24g) + ¼ cup hot water
  • All Purpose Flour 3½ cups (455g)
  • Baking Soda 1¾ teaspoons (8g)
  • Vegan Chocolate Chips 3 cups (510g)
  1. In the bowl of the Kitchen Aid Mixer or with a hand beater, cream the earth balance and both sugars with the paddle attachment until light and fluffy. About 3 -5 minutes
  2. Meanwhile steep the hot water and ground flax in a small bowl and let stand to thicken
  3. Combine the flax eggs and vanilla extract together and slowly add to the creaming mixture on medium speed being sure to mix well in between additions. Stop the mixer every so often and scrape the sides and bottom of the bowl.
  4. Sift the flour, baking soda and salt together, then add to the mixer all at once and mix on low speed just until combined. Do not over mix.
  5. Add in the chocolate chips and combine well.
  6. With a 2 ounce cookie scoop (or simply drop dough by the heaping tablespoon) onto a parchment lined sheet pan spaced about 2 inches apart.
  7. Bake immediately for approximately 12-15 minutes or until light golden browned.
Recipe by Gretchen's Bakery at