- 3 tablespoons hot water
- tablespoon flaxseed meal
- 1/2 cup Chocolate Chip Cookie Dough Non-Dairy, melted
- 1/2 cup vegan butter, melted
- 1/3 cup sugar
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 10 oz. vegan mini chocolate chips
Prep Time: 15 min
Total Time: 30 min
Total Yield: 28 cookies
Gather all ingredients and preheat oven to 325 degrees. Line two baking trays with parchment paper.
Combine flaxseed meal and water in a small bowl and let sit for 5 minutes. Meanwhile, place the melted Non-Dairy, butter, sugar, light brown sugar, and vanilla in a large bowl and stir with a spatula until well combined. Add the flaxseed mixture and stir to combine. Whisk the flour, baking soda and salt together in a medium bowl, add to the Non-Dairy mixture, and stir until almost combined. Add the chocolate chips and stir until completely combined
Scoop the dough onto the prepared baking sheets with a 1 1/2 inch scoop and bake for 10-12 minutes, switching the pans halfway through the baking time.
Transfer to a wire rack to cool, and devour straight out of the oven or dip into a giant chocolate fountain!
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