World’s Best Chocolate Chip Cookies

This is a veganized version of my mum’s chocolate chip cookie recipe, my absolute favourite. Normally if I’m baking something just to snack on at home, I opt for healthier versions of baked goods like these PB chocolate chip protein cookies, or my all time favourite everything cookies (version 1, 2 and 3). These are definitely not healthy, but they’re my go-to cookies for holidays or if I’m baking for other people. They’re giant, crispy on the edges, soft and gooey in the middle,  studded with chocolate chips and chunks and full of chocolatey, caramelly flavour. It’s my all time favourite chocolate chip cookie recipe. 

 

These cookies come together in 1 bowl, in about 15 minutes (plus 10 minutes of baking). They taste and smell amazing and they’re perfect to enjoy as a treat, give away as gifts, take to parties, or serve to guests. 

I love them with a cold glass of almond milk.

                   

If you get a chance to try these cookies, let me know by taking a picture and tagging it #peacemealxo on instagram. Happy baking!


World's Best Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
These giant chocolate chip cookies have crispy edges and a gooey centre, they're sweet and caramelly and loaded with chocolate chips.
Author:
Serves: 18 cookies
Ingredients
  • 1 tbsp chia seeds + 3 tbsp water
  • ½ cup melted vegan butter
  • 1 cup coconut sugar
  • ½ packge (~ 50g) instant vanilla pudding mix (powder)
  • ½ tbsp almond milk
  • 1 tsp vanilla
  • 1 cup all purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 cup chocolate chips or chunks
Instructions
  1. Line two baking sheets with parchment paper, and preheat oven to 350 F
  2. Mix chia seeds + water in a small cup and set aside
  3. In a large bowl, mix melted butter and coconut sugar. Then stir in the pudding mix, almond milk, vanilla and chia+water mixture.
  4. Add the flour, baking powder and baking soda and stir with a wooden spoon until evenly mixed.
  5. Stir in the chocolate chips.
  6. Drop heaping tablespoons onto the baking tray, keeping them about 5 cm apart (they expand a lot!) They also flatten as they bake, so no need to press them down before baking.
  7. Bake for 10-12 minutes, or until edges are golden. Let cool for 10 minutes on the baking sheet, then transfer to a cooling rack and let them cool completely. When they first come out of the oven, the centres won't look done, but they will continue baking, and stiffen up as they cool.