Hello, dears! Today we share a super easy Chocolate Chips (or Chunks!) Vegan cookies made with flax egg and coconut oil.

I found this recipe while I was scrolling down Pinterest looking for vegan sweet treats and desserts for a small wedding.  I love Pinterest because it is an endless source of inspiration and ideas but haven’t actually tried many recipes I’ve liked (I mostly try to replicate without following the exact measurements) but this time I was willing to try and I was surprised both by the simplicity of these little goodies and the result.  You never know what little gem you can find on Pinterest, so as of today, this is officially our first Pinterest Recipe Testing for the blog. Ha!

This recipe couldn’t be easier! – Not that traditional cookies are so difficult to make but at least you don’t have to use blocks of butter! – and it just uses a handful of ingredients (coconut oil, flax meal, sugar, flour, vanilla, chocolate chips). Needless to say, you will have cookies ready in no time.

When I tried this recipe for the first time, I used my handheld mixer as stated in the original recipe but this can be easily made by hand with a whisk and rubber spatula. I tried both ways and honestly I cannot see a difference in the results.

I also tried this recipe with the whole lot of sugar as stated in the original recipe (it uses both brown and white) and it was incredibly sweet for my taste so, second time I reduced the sugar and third time I used just white sugar because I was out of brown. Ops! (Next time I want to try with maple!)

These cookies spread a little in the oven and after baking for the whole 10 minutes they are more on the crunchy side, but if you want them softer I guess you can bake for 8 minutes and then let rest on the baking tray, out of the oven until they have cooled down and are completely set. I haven’t tried this myself because I love crunchy stuff, but I guess you can do this to get softer-chewy cookies.

Few adjustments

When I made this recipe for the first time I adjusted the flour amount a bit. Flours can differ in quality depending where you are and how the flour was made so that can be a reason why I had to adjust the flour. Another factor may be also that the recipe is in cups and I weighted in grams (this is what ensures you get the same results each time). The original recipe asks for 1 ¼ cups or as stated in grams 156.25 – I used 157 grams- and when I baked 2 to see how they turn out, they resembled more tuiles than actual cookies so I ended up using 210 grams for my second and third try with same results (even though I change flour type and amount). Anyways, I have linked the original recipe so that you can have it for future reference if you want to try for yourself (There you will find a link for an aquafaba version of the cookies. Let us know if you try it first!)

Easy to Make 

The process to make this cookies is pretty simple, you start by “creaming” fat and sugar (in this case coconut oil) and mix in flax egg and vanilla until light and fluffy. Then, add the flour in few additions (I integrated a bit with the handheld mixer and then I used my spatula). Finally, you mix in the chocolate chunks or chips.

You can make this recipe in advance, wrap in clear film and store in the fridge until ready to use. When you are ready to bake, just take spoonfuls of dough and bake as directed (180ºC or 350ºF for around 10 minutes or until they have a light golden color on the edges).

You can also scoop the cookie dough on your baking tray covered with baking paper, freeze and then store in a freezer bag. You don’t have to thaw before baking but it will take a bit more to bake and for some reason I found that the coconut oil was melting away from the cookie dough while baking. Not sure why, but it is possible to make and you still will have cookies but they are so incredibly easy to make that honestly I won’t risk to freeze the dough again.

The Recipe

CRISPY CHOCOLATE CHUNKS COOKIES

Ingredients:
210 gr self-rising flour*
110 gr solid coconut oil (you can use refined coconut oil)
15 gr flax seed meal
65 ml warm water
110 gr sugar (I have made with both brown, white or a mix of both)
2 tsp vanilla extract
180 gr 74% vegan chocolate**, in chunks

Preparation:

Start by preheating your oven to 180ºC (350ºF) and by covering your baking tray with baking paper or a silicon mat.
Beat coconut oil, sugar, flax meal and vanilla with the help of your handheld mixer or by hand (I will just make with a stand mixer if I am tripling the recipe)
Then, start adding your flour in thirds. until all flour is incorporated (the batter is quite stiff so you may want to mix some flour with your mixer and the rest by hand) Mix in the chocolate chunks with the help of a rubber spatula.
Scoop the dough on your lined baking tray and bake in your preheated oven for 10 minutes or until slightly golden.
Remove from the oven and let cool on the cookie sheet for 2 minutes before transferring to a wire rack. (Don’t try to remove them from the baking tray while hot because they will fall apart)

Some Notes 

*If you don’t have self-rising flour use all purpose flour and add 1/4 tsp fine sea salt, 1/2 tsp baking soda and 1 tsp baking powder.
**The only reason I used chunks instead of chips is because I prefer 74% + chocolate for baking. In my experience, chocolate chips and chocolate with less percentage of cocoa solids are very high in sugar which will make this cookies extremely sweet. If you can find good chocolate chips (semi sweet or dark), good for you.

The author recommends to slam the baking tray on a heat proof surface to give the cookies a wrinkled look. I didn’t do this but will keep in mind for the next time.

{THIS IS WHERE YOU IMAGINE A PLATE FULL OF COOKIES BECAUSE WE ATE THEM ALL AND I FORGOT TO TAKE THE PIC! BIG OPS!!)

Did you realize how easy are these to make? Hope you try them soon and let us know when you try it. Don’t forget to follow on instagram and pinterest to keep up with our latest posts. We love to hear from you!

Until next time!

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