These Vegan Chocolate Chip Cookies are a perfect balance of chewy and crispy with plenty of rich chocolate flavor. Vegan Chocolate Chip Cookies 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