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Prep time
25 minutes
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Cook time
20 minutes
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makes
4 cookies
Author Notes
"The Best Vegan Cookies Ever"—These cookies actually taste amazing! They are made with cashew nut butter and baking soda, which gives them a soft and chewy texture. You can adjust the sweetness to your liking and customize them by adding nuts, seeds, or other mix-ins of your choice.
An important reminder: this is a very soft cookie; if you want to make it harder, I recommend putting it into the fridge overnight and heating it for 10 seconds in the microwave before eating. —Luana Paiva
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Ingredients
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1
jar - 16oz - cashew creamy nut butter
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3/4 cup
coconut sugar
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1 teaspoon
vanilla extract
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1/2 teaspoon
baking soda
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1/4 teaspoon
sea salt
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1 cup
dairy free chocolate chips
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2
flax eggs - 2 tablespoons of ground flax seeds mixed with 6 tablespoons of water
Directions
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Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
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If you don't have cashew nut butter, blend raw cashews in a food processor until smooth.
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In a large bowl, combine the cashew butter, the coconut sugar, the flax eggs, vanilla, baking soda, and salt.
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Make sure to mix everything. The right consistency is a very sticky dough.
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Fold in the dairy-free chocolate chips into the cookie dough.
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Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them apart.
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Gently press each cookie down with a fork or your fingers to flatten slightly.
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Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
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Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Some notes: these cookies are softer than usual. I like to serve these cookies after storing them in the fridge. You can heat 10 seconds in the microwave before serving.
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