Chewy Vegan Cookies Recipe

Prep the flax. Whisk 1 tbsp flaxseed meal with 2.5 tbsp warm water and let it sit 5 minutes. Note: It should become thick and gel like.

Mix the fats. Combine 110g melted coconut oil with both sugars and the vanilla. Whisk until the mixture looks like wet sand.

Emulsify the base. Stir the flax gel and 1 tsp cornstarch into the sugar mixture. Beat for 1 minute until glossy and smooth.

Sift dry ingredients. Add 190g flour, 1/2 tsp baking soda, and 1/2 tsp sea salt directly into the bowl.

Fold gently. Use a spatula to incorporate the flour. Stop as soon as the last white streak disappears.

Add the chocolate. Fold in 200g chocolate chips.

Scoop the dough. Divide into 16 balls on lined trays. Note: Space them 5cm apart to allow for spreading.

Bake the batch. Place in a preheated 180°C oven for 10 minutes. Bake until the edges are golden but the centers look soft.

The pan tap. Gently bang the tray on the counter once after removing from the oven. This creates those beautiful ripples.

Cool completely. Let them rest on the hot tray for 5 minutes before moving to a rack.