Soft and chewy or thin and crispy. How you like your chocolate chip cookies? If you’re a soft and chewy fan like me follow the instructions below. If you’re on the thin and chewy side of the cookie fence opt for the alternate instructions. Whichever side you’re on, everyone will love these chocolate chip cookies.
- 1 Tbsp ground chia seed (when combined with water this will be your egg) (ground flax seed can also be used)
- 3 Tbsp water
- 1½ cup all-purpose flour or 1-to-1 all- purpose gluten-free flour mix
- ½ cup oats
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt
- ¾ cup vegan butter (such as Earth Balance, soy-free)
- 1 cup brown sugar, packed
- 1 tsp vanilla
- ¾-1 cup vegan chocolate chips
- Optional: chopped nuts
Preheat oven to 375F.
Make chia egg by combining water and chia seeds. Set aside.
Sift together flour, oats, baking soda, baking powder and salt. Set aside.
Cream butter, sugar and vanilla.
Add chia egg.
Add dry ingredients to wet mixture.
Mix until combined.
Add chocolate chips.
Drop approximately a tablespoon (or more for a large cookie) of dough on ungreased baking sheet.
Gently press dough ball with your thumb to flatten slightly.
Cook until golden brown, approximately 9-12 minutes.
Cool for 2-5 minutes then transfer to wire rack to cool completely.
My favorite gluten-free 1-to-1 flour substitution is Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in place of all-purpose flour.
For crispy cookies remove oats and add 1/4 cup granulated sugar. After step 8 (mixing all ingredients), let the dough rest in the refrigerator for 30-60 minutes. Bake at 350 for 12-15 minutes.