These Vegan Chocolate Chip Cookies are a perfect balance of chewy and crispy with plenty of rich chocolate flavor. Made without dairy or eggs, they are just as delicious as the traditional version. The coconut oil adds a subtle richness, while the flax eggs provide structure and moisture. These cookies are perfect for anyone following a vegan lifestyle or simply looking for a healthier alternative to classic cookies. They’re also a great treat for kids!

Ingredients:
1 cup coconut oil, melted
1/2 cup coconut sugar or brown sugar
1 tablespoon flaxseed meal + 3 tablespoons water (flax egg)
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dairy-free chocolate chips

“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” — Julia Child

Instructions:
Make the Flax Egg:

In a small bowl, mix the flaxseed meal with water. Let it sit for 5-10 minutes until it becomes gel-like.

Prepare the Wet Ingredients:

In a large bowl, whisk together the melted coconut oil, sugar, vanilla extract, and flax egg until well combined.

Combine Dry Ingredients:

In a separate bowl, whisk together the flour, baking soda, and salt.

Mix the Dough:

Gradually add the dry ingredients to the wet ingredients, mixing until combined. Stir in the chocolate chips.

Shape and Bake:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet, flattening them slightly. Bake for 10-12 minutes or until the edges are golden brown.

Cool and Serve:

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutritional Information (per cookie, based on 12 cookies):
Calories: 170
Protein: 2g
Carbohydrates: 24g
Fat: 8g
Fiber: 2g
Sugar: 12g
Sodium: 90mg