Holy crap, these are so good. I love soft cookies, and my husband loves crunchy cookies, but even he was super into these. The edges are crunchy and the center is soft. Eat them warm, that is my suggestion!
I have kind of been avoiding a chocolate chip cookie recipe, mostly because I am trying to be more inventive. I caved though, when I got the idea to make a soft batch cookie using vegan cream cheese. They are glorious, I am pretty proud of myself and happy with my decision. Also, they are super easy and kids can help!
I made these babies huge, so under those circumstances, this recipe make a dozen, but if you make them smaller, you can make a lot more.
Ingredients:
1/2 C. Vegan butter ( I use Earth Balance)
1/3 C. Vegan cream cheese ( I used follow your heart)
1/2 C. Brown sugar
1/2 C. White sugar
1 Flax egg ( 2Tbsp flax meal + 3 Tbsp water = 1 egg )
1 1/2 tsp. Vanilla
2 1/4 C. All purpose flour
2 tsp. Corn starch
1 tsp. Baking soda
1/2 tsp. Salt
2 C. Vegan chocolate chips ( I used mini ones)
Directions:
1. Cream together vegan butter, vegan cream cheese and sugars.
2. In a separate bowl, mix all the dry ingredients, set aside.
3. Add flax egg and vanilla to the wet mixture.
4. Add the dry ingredients to the wet and mix until everything is incorporated. Add the chocolate chips and stir in.
5. Refrigerate dough for an hour.
6. Preheat oven to 350. Scoop dough into pan with parchment paper or silicone mat, and bake for 15-18 minutes or in golden brown.
7. Dunk in almond milk or make an ice cream sandwich, the possibilities are endless!
love these cookies i make them all the time!!! for the flax egg i boil 6T of water and add 2T, turn the heat down to low and stir till it’s mixed and thick, ive also found the choc chips to be a bit excessive @ 2 cups, so now i just add by eye. makes about 20 nice big goodies. the hardest part is not eating them till your sick!!!
Can these be made GF?
Great recipe!
I had a half container of vegan cream cheese I needed to get rid of, and this fit the bill perfectly. My changes are that I didn’t refrigerate the dough, and I took them out of the oven before they turned brown/golden. These are difficult to tell when they’re done because they don’t really spread…. I’m guessing its the stiffness of the cream cheese that keeps the structure almost the same as the ball of dough I made. I took them out of the oven at about 14 min.
So delicious… just slightly different from regular chocolate chip, but good in its own way!!