Chocolate Chip Cookies, But Make it Ethical (A Recipe)
Updated: Feb 11, 2021
Welcome to the “___, but make it ethical” series! Yes, you can save your money, live fabulously, and save the planet at the same time. When practicing Goddessery, one does not exploit people, animals, or the environment ~ this series delves into how to put your money where your mouth is, and do the things you love while supporting the causes you care about.
I have been religiously making this chocolate chip cookie recipe for three years. I have it memorized by heart; it's deeply ingrained in my soul. I would like to give credit to the creator, but their website no longer appears to be online, and I have scoured the internet to see if they’ve reposted this recipe somewhere else, but I can’t find it for the life of me. If anyone knows whether the creator of this recipe (who originally posted it on mycaliforniaroots.com) has this recipe posted anywhere, please inform me in the comments. For now, I thought it was important that humanity had access to this recipe, so I’m posting it here for you to enjoy.
For all of my life, I have wanted to be “that woman who makes the most amazing chocolate chip cookies”. And when I went vegan, that didn’t change. You don’t need eggs or dairy to make a good cookie. I believe the best cookie is cruelty-free, sustainable, and stuffed with chocolate. Once I discovered this recipe, I started making it for every single person in my life: friends, family, classmates, anyone who needed a cookie (aka, everyone). I will make these cookies forever.
Bake Time: 9-12 minutes Oven Temp: 350 Fahrenheit
1 tbsp ground flax seed
1 ½ cups all-purpose flour
1 tsp baking-soda
¼ tsp salt
½ cup softened vegan butter
½ cup cane sugar
1/3 cup brown sugar
1 tsp vanilla extract
1 cup chocolate chips (chips, mini chips, chocolate chunks, whatever you’re feeling)
Preheat your oven to 350 degrees, and line a cookie tray with a reusable silicone baking sheet, or parchment paper.
In a small container, mix your ground flax seed with 3 tbsp of water. Set aside for a few minutes. This is your “egg”
Mix the flour, baking soda and salt together.
In a separate bowl, mix together your softened vegan butter, sugars, and vanilla extract.
Add the flax “egg” to your wet ingredients and mix.
Combine the wet and dry ingredients; careful not to over-mix
Fold in your chocolate chips, add more or less as you wish.
Measure out the dough into heaping tablespoons and place onto your silicone baking sheet, 2 inches apart. This will yield 16-20 cookies depending on the size of your spoons.
Bake for 9-12 minutes. Bigger cookies will need a little more time to bake.
Remove tray from oven, and place cookies on a rack or cool plate.
The good thing about vegan baking, is that you don’t have to worry about disease exposure due to raw chicken eggs; so, if you want to undercook them, go ahead! I usually do, so the edges are crispy but the center is gooey and yummy. Or, you could just eat the dough.
Let me know if you try these! Do you have any chocolate-chip cookie tips?