Can I freeze the cookie dough?

Absolutely, Scoop the dough into balls first, freeze on a baking sheet, then transfer to a freezer bag. They'll keep for 3 months - just add 1-2 minutes to the baking time when you're ready.

Are these cookies gluten-free?

Not as written, but they adapt beautifully Swap the all-purpose flour for your favorite gluten-free blend (I like 1:1 mixes). The texture might be slightly different, but still delicious.

Why did my cookies spread too much?

Usually means your butter was too warm or you skipped chilling the dough. Next time, pop the shaped dough in the fridge for 30 minutes before baking.

Can I use regular chocolate chips?

Of course But check the label - some contain milk products. For fully vegan cookies, stick with dairy-free chips.

Irresistible Vegan Chocolate Chip Cookies Ready in 30 Min -

Name: Irresistible Vegan Chocolate Chip Cookies Ready in 30 Min
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup vegan butter; 1/2 cup brown sugar; 1/4 cup white sugar; 1 tsp vanilla extract; 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water); 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup vegan chocolate chips

Irresistible Vegan Chocolate Chip Cookies Ready in 30 Min

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Delicious vegan chocolate chip cookies that are easy to make and perfect for any occasion.

Author: RecipeZest
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 12 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

Scale

1 cup all-purpose flour
1/2 cup vegan butter
1/2 cup brown sugar
1/4 cup white sugar
1 tsp vanilla extract
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
1/2 tsp baking soda
1/4 tsp salt
1/2 cup vegan chocolate chips

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Instructions

Preheat your oven to 350°F (175°C).
Mix the flax egg and let it sit for 5 minutes.
Cream the vegan butter and sugars together until smooth.
Add the flax egg and vanilla extract, then mix well.
In a separate bowl, combine the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture.
Fold in the vegan chocolate chips.
Scoop dough onto a baking sheet and bake for 10-12 minutes.
Let the cookies cool before serving.

Notes

Store cookies in an airtight container for up to 5 days.
For a crispier texture, bake for an extra 2 minutes.
Use coconut sugar for a refined sugar-free option.

Find it online: https://recipeszest.com/vegan-chocolate-chip-cookies-recipe/