Vegan Crispy Chocolate Cookies
These vegan chocolate cookies are so simple and easy to make. Crispy and chewy at the same time, they're perfect for an afternoon snack, next to a glass of milk or a cup of tea.
Prep Time 15 minutes mins
Cook Time 12 minutes mins
Cooling time 30 minutes mins
Total Time 57 minutes mins
- 130 g vegan butter melted
- 80 g light brown sugar
- 1 tsp vanilla extract
- 1 tbsp ground flaxseed
- 180 g all purpose flour
- 1 tsp baking soda
- ¼ tsp salt*
- 100 g vegan chocolate or chocolate chips
In a medium bowl, mix very well melted vegan butter and brown sugar; whisk together for 2-3 minutes;
Add vanilla extract and ground flaxseeds and combine well;
Add flour, baking soda and salt; stir until they're all combined; use hands if necessary;
Fold in the chocolate (chips or chunks from a chocolate bar); you can save some for decoration;
Preheat the oven at 180° C;
Use a tablespoon to make equally sized cookie dough; place them in a baking trey lined with parchment paper; press the dough balls with the palm of your hands to flatten them; put some chocolate chunks / chips on top if you wish so;
Place the trey in the oven and bake for 11-13 minutes;
Remove the trey from the oven and allow cookies to cool for 30 minutes before serving.
- If you're using salted vegan butter, there's no need to add salt into the dough.
- This dough doesn't spread into the oven; therefore, you need to flatten the dough balls before baking them.
- Don't overcook the cookies; they're supposed to be soft when they're hot; they firm up as they're cooling.
- Also, the cooking time might be different (not all ovens bake the same); the cookies are done when they're a bit firm on the edges.
Keyword chocolate cookies, crispy cookies, vegan cookies