Baking & Pastry > Vegan Baking > Egg Substitutes in Vegan Baking > Chia Eggs
Vegan Chocolate Chip Cookies with Chia Eggs
Delicious and chewy vegan chocolate chip cookies made with chia eggs. This recipe is easy to follow and yields a perfect batch of cookies every time. No one will guess they are vegan!
Ingredients
- 2 1/4 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Vegan butter, softened
- 3/4 cup Brown sugar, packed
- 3/4 cup Granulated sugar
- 2 tablespoons Chia seeds
- 6 tablespoons Water
- 2 teaspoons Vanilla extract
- 2 cups Vegan chocolate chips
Prepare the Chia Egg
In a small bowl, combine the chia seeds and water. Stir well and let it sit for at least 5 minutes, or until it forms a gel-like consistency. This is your chia egg, which will act as a binder in the cookies.
Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream the Butter and Sugars
In a large bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until light and fluffy. You can use an electric mixer or do this by hand.
Add Chia Egg and Vanilla
Add the prepared chia egg and vanilla extract to the creamed mixture. Mix well to combine.
Incorporate Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Add Chocolate Chips
Stir in the vegan chocolate chips until evenly distributed throughout the dough.
Chill the Dough (Optional)
For best results, cover the dough and chill it in the refrigerator for at least 30 minutes. This will help prevent the cookies from spreading too much during baking. However, you can skip this step if you are short on time.
Bake the Cookies
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie. Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
FAQ
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Can I use a different type of flour?
While all-purpose flour is recommended for the best texture, you can experiment with other flours like whole wheat pastry flour. Keep in mind that this may alter the taste and texture of the cookies. -
Can I use a different type of sugar?
You can adjust the ratio of brown sugar to granulated sugar to your liking. Using more brown sugar will result in a chewier cookie, while using more granulated sugar will result in a crisper cookie. -
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough for up to 2 months. Simply wrap the dough tightly in plastic wrap and then place it in a freezer-safe bag. When ready to bake, thaw the dough in the refrigerator overnight.