It's cookie time! My husband's favorite dessert is cookies. Any type of cookies really, so I have to have a good recipe that will suffice his sweet cravings. These chocolate chip cookies hit the spot perfectly.
In most cookie recipes you will find that the dry ingredients gets mixed together and then the wet ingredients is added to it later. I do it a little different. My first step is to mix the dairy-free butter with the flour. This helps the butter to be in every bit of the cookie, which makes them so soft and chewy.
When I was little a friend of my parents would always bring over chocolate chip cookies that were absolutely amazing, and the best we had ever had. Sorry, mom, but you know Brian's cookies were the best. For years he would never let us in on his secret of what made his cookies so good. Finally, somehow my mom got it out of him that he would mix the butter with the flour first. That's what made them different and so yummy. So now I'm sharing my vegan version of the best chocolate chip cookies.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup dairy-free butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 Tablespoons ground flaxseed
6 Tablespoons water
2 cups (12-oz. pkg.) dairy-free chocolate chips
1 cup chopped nuts (optional)
Preheat oven to 375° F. In a large mixing bowl, combine the flour and butter and beat together until it is a fine meal texture. Add the baking soda, salt, sugar, and brown sugar and mix together. In a small bowl add the ground flaxseed and water and stir together. Let it set for about 3 minutes. Add the vanilla and flax mixture into the dry ingredients mixture, and mix well. Stir in chocolate chips and nuts, if you are using them.
Using a spoon or a cookie scoop and drop onto a lined baking sheet. Bake for 9-11 minutes or until they are golden brown. Remove from oven and cool on the baking sheet for 1-2 minutes, then transfer to a wire rack to cool completely.
*If you only want to bake half of the dough at a time, store the dough in a air tight container in the freezer for up to 8 weeks.
This recipe makes about 4 dozen cookies (48 cookies), so if you're not wanting to have 48 cookies in your house at one time, just freeze the dough! When I make these cookies I will bake about half the recipe and put the rest of the dough in tupperware, and use it within eight weeks.
It's perfect for when you get a sweet craving and just want one or two cookies. Just scoop them out and bake away!