Is there anything better than a warm chocolate chip cookie, fresh from the oven? These awesome vegan cookies are soft and chewy on the inside, and slightly crisp around the edges.
They’ll start to lose that crisp edge after a day or so, but they’ll stay nice and soft for several days. Sometimes I’ll keep them in the freezer if I’m in the mood for crunchy cookies (or if I just need to keep them out of eyesight)!
Crispy Chewy Chocolate Chip Cookies
Servings: 12 large cookies
- 1 TBL flax meal
- 1/4 cup coconut oil (room temperature, not melted)
- 2 TBL olive oil or neutral oil
- 1/3 cup coconut sugar
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 cup brown rice flour
- 1/4 tsp salt, plus more to sprinkle on top
- 1/4 tsp baking powder
- 1/2 cup vegan chocolate chips (or regular, if not vegan)
- Preheat your oven to 375°F and lightly grease a baking sheet.
- Add the flax meal to a 1/4 cup measuring cup and add just enough water to fill the cup. Set aside to rest for at least 3 minutes.
- In the meantime, combine the coconut oil, olive oil (or neutral oil) and coconut sugar in the bowl of an electric mixer and beat on medium speed until well mixed (there will still be some small chunks of coconut oil).
- Add the maple syrup, flax mixture and vanilla and mix well.
- Add the brown rice flour, 1/4 tsp salt and baking powder and stir until combined.
- Fold in the chocolate chips.
- Drop heaping spoonfuls of the cookie dough onto the prepared baking sheet, giving the cookies plenty of space to spread out. Sprinkle with a tiny pinch of sea salt.
- Bake for about 10 minutes, or until just set. (They may look underdone, but you don’t want to overcook them). Gently transfer to a wire rack to cool.
Note: If you’re not vegan, you can substitute 1 egg for the flax meal and water. If you want to reduce the sugar, don’t include the maple syrup. This will result in a more cake-like cookie. Reduce the baking time by 2-3 minutes to keep the cookies from drying out.