Ingredients
Equipment
Method
- Make the flax egg. In a small bowl, mix together the flax seeds and the hot water. Set aside for 5 minutes to gel.
- Mix the wet ingredients. In a large mixing bowl with a hand mixer or in a stand mixer with a paddle attachment, cream the vegan butter with the granulated and brown sugars until light and fluffy, about 2 minutes on medium speed. Add the flax egg and vanilla extract.
- Add the dry ingredients. Turn the mixer off and add into the same bowl the flour, cocoa powder, baking soda, baking powder, salt, and chocolate chips. Mix this on low speed until the dough forms.
- Chill the dough. Now for the most important step: Chilling the dough! It’s super important o let this dough chill for a minimum of one hour.
- Preheat the oven to 350°F/180°C making sure the oven rack is in the middle of the oven. Line three baking sheets with parchment paper or another non-stick surface. Set this aside.
- Shape. After the dough has chilled, use a one tablespoon scoop to make cookie dough balls. Place them 12 to a tray as they will spread a bit. Add any extra chocolate chips or flaky salt on top before baking.
- Bake. Bake each cookie tray for 11 to 12 minutes. Remove them from the oven and let them cool on the cookie tray for at least 10 minutes before placing them on a wire rack to cool completely.
- Cool and enjoy!
Notes
How to Store
Countertop: Store baked and cooled cookies in an airtight container on the countertop for up to a week.
Fridge: You can make the cookie dough and store in an airtight container in the fridge for up to 3 days in advance. After that, the dough starts to dry out.
Freezer: Freeze cookie dough balls in a single layer before moving to a freezer safe container. Frozen cookie dough balls can be stored up to 3 months. To bake after freezing, simply add an additional minute to baking time - no need to thaw! Store fully baked and cooled cookies in the freezer in a freezer safe container for up to 3 months as well. Allow them to thaw before serving after freezing.