My Ultimate Vegan Chocolate Chip Cookie Recipe
Recipe type: Dessert
Yield: 27-29 three-inch cookies
  • 2¼ cups (292g) all purpose flour
  • ⅓ cup (35g) flaxseed meal
  • 1 tsp coarse kosher salt
  • 1½ tsp baking soda
  • 1½ cups (267g) chocolate chips (make sure they're vegan if you're trying to be vegan)
  • ¾ cup (140g) coconut sugar
  • ¾ cup (153g) dark brown sugar
  • ¾ cup olive oil
  • ⅓ cup water
  • 2 tsp vanilla extract
  • flaky salt for topping (preferably vanilla flaky salt - see note)
  1. Heat your oven to 350°F. Prep one or two baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, flaxseed meal, kosher salt and baking soda. Add the chocolate chips and toss to coat.
  3. In a separate medium bowl, whisk together the coconut sugar, dark brown sugar, olive oil, water and vanilla until it is emulsified. It will take a minute or two, but just be patient and then all of a sudden it will come together.
  4. Add the wet ingredients to the dry ingredients and use a spatula to combine until there are no more visible streaks of flour.
  5. Using a medium cookie scoop, place 12 scoops of dough onto your parchment lined baking sheet, 1-2 inches apart. Top each dough mound with a little sprinkle of flaky salt.
  6. Bake for about 10 minutes or until the edges are just starting to brown.
  7. Let them rest on the cookie sheet for three minutes before moving to a wire rack to cool.
  8. Repeat with the rest of the dough. Enjoy!
To make your own flaky vanilla salt, just mix some "caviar" from vanilla beans with some flaky sea salt, like Maldon. I use 2-3 beans for about ⅓ cup of salt. It'll keep in your pantry forever (but you're gonna start using it on all of your cookies, I promise).
Recipe by Cake Over Steak at