By Brayden is two hundred and fourteen weeks old. Eden is one year and twenty weeks. The vegan chocolate chip cookies are a small dairy-free-and-egg-free cookie I have been developing for a small Singh-family vegetarian-vegan-friend gathering.
The cookies use coconut-oil instead of butter and a small flax-seed slurry instead of egg.
Sunday I made two dozen.
Aunt Linda’s small twice-weekly Tulsa-visits continue. She arrives. She holds Eden. She plays with Brayden. She drinks the small coffee. We talk for two hours. The small Aunt-Linda-and-Roy small post-retirement rhythm has settled into the small comfortable-pace they have been building since Roy stopped driving.
Dustin’s small Tulsa-shop work continues. The small shop-manager-and-eventually-owner trajectory is in its small mid-phase. Bobby is moving toward the small retirement-handoff. The small five-year-buyout-structure is in its small operational-rhythm.
The small family-of-four routine continues. Brayden goes to school. Eden goes to daycare. Dustin goes to the shop. I do the small catering-and-cookbook-and-blog work. The small days have the small predictable shape that the small steady-state of the small family-with-two-kids assumes.
The small Tulsa-apartment continues to be the small home. We have not yet moved to a small house. The small house-search continues to be on the small slow-burn. The small five-year-down-payment-savings-plan continues to accumulate.
Vegan Chocolate Chip Cookies
Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes | Servings: 24 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (2 sticks) vegan butter, softened (such as Earth Balance or Miyoko’s)
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 tablespoons ground flaxseed mixed with 5 tablespoons water (flax eggs, rested 5 minutes)
- 2 teaspoons pure vanilla extract
- 2 cups vegan semi-sweet chocolate chips
Instructions
- Prep the flax eggs. In a small bowl, whisk together the ground flaxseed and water. Set aside for 5 minutes until the mixture thickens and becomes gel-like.
- Preheat the oven. Heat your oven to 375°F. Line two large baking sheets with parchment paper and set aside.
- Mix the 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 using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened vegan butter, granulated sugar, and brown sugar together on medium speed for 2—3 minutes until light and fluffy.
- Add the wet ingredients. Add the thickened flax eggs and vanilla extract to the butter-sugar mixture. Beat on medium speed until fully combined and smooth, about 1 minute.
- Combine wet and dry. Reduce mixer speed to low and gradually add the flour mixture, mixing just until no dry streaks remain — do not overmix.
- Fold in the chocolate chips. Using a rubber spatula, fold in the vegan chocolate chips until evenly distributed throughout the dough.
- Scoop and space. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For uniform cookies, use a cookie scoop.
- Bake. Bake for 10—12 minutes, until the edges are just golden and the centers still look slightly underdone. They will firm up as they cool — don’t overbake.
- Cool. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days — or slip one into a lunch bag with a note.
Nutrition (per serving)
Calories: 178 | Protein: 2g | Fat: 9g | Carbs: 24g | Fiber: 1g | Sodium: 112mg