The Best Chocolate Chip Cookies without Brown Sugar
Soft and chewy chocolate chip cookies without brown sugar require no chill time!
Servings: 12 cookies
Equipment
- Mixer
- Mixing bowls
- baking sheet
Ingredients
- 1 tbsp ground flax meal or 1 egg for non vegan
- 3 tbsp filtered water omit for non vegan
- ½ cup vegan butter room temperature
- ½ cup + 5 tbsp organic cane sugar
- 1 tsp vanilla extract
- 1 ½ cup all purpose flour
- 2 tbsp corn starch or tapioca flour
- ¾ tsp baking powder
- ¼ tsp finely ground sea salt
- 1 cup dark chocolate chips vegan
- flaky sea salt
Instructions
- Be sure your oven rack is centered in the oven, preheat to 350 F° and prepare two baking sheets with pachment paper.
- In a bowl, stir together the flax meal and water and then set it aside to gel, about five minutes. In a large mixing bowl, beat the butter using a handheld mixer until light and fluffy and then add in the cane sugar and continue beating until smooth and creamy, about 1 minute. Add in the flax mixture and vanilla and stir until well incorporated. Set aside.
- In another mixing bowl, stir together the flour, corn starch, baking powder and salt and then add half of it to the butter mixture and mix until combined. Add the remaining dry ingredients and mix until a dough forms and no dry spots remain, about 30 seconds. Add in the chocolate chips and mix until combined and evenly distributed.
- Separate the dough into 12 evenly sized balls. Place the balls on the baking sheets about 2-3 inches apart.
- Bake the cookies for 10-12 minutes and edges are golden. Remove and sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a cooling rack to continue to cool.
Notes
Once these cookies are baked, they keep at room temperature in an airtight container for up to 5 days or they can be placed in an airtight freezer-friendly container and frozen for up 3 months.