vegan-cookies

🗣️ English (detected)

From: Anthony Byrne's Home Cooking Recipes

🥘 Ingredients

  • flaxseed meal 14 g
  • warm water 90 ml
  • all-purpose flour 330 g
  • bread flour 30 g
  • baking soda 5 g
  • baking powder 3 g
  • cornstarch 5 g
  • fine sea salt 3 g
  • ground cinnamon 2 g
  • Earth Balance Vegan Buttery Sticks 240 g
  • granulated sugar 190 g
  • light brown sugar 230 g
  • vanilla extract 10 g
  • dairy-free chocolate chips 340 g
  • dough about 50 g
📝

Flax eggs: 14g flaxseed meal + 90ml warm water replaces the whole egg + 2 yolks. Hydrate for a full 10 min — it should be visibly gloppy/gel-like before going in.

📝

Spread control: You're now stacking two spread-promoters (Earth Balance + flax). The 24-48 hr chill is no longer optional if you want round cookies. For thicker/taller cookies, freeze dough balls 30-60 min after refrigerating and bake from frozen, adding 1-2 minutes.

📝

Texture: Expect a slightly chewier, denser cookie than the egg version — flax binds well but doesn't aerate the way eggs do. The bread flour + cornstarch combo helps offset this.

📝

Doneness cue: Centers will look quite wet at the pull point. Trust the edges and the 5-min pan rest.

📝

If you want a cleaner flavor, you can use golden flax meal instead of regular brown — slightly less nutty.

  1. 1
    Make flax eggs: Whisk flaxseed meal with warm water in a small bowl. Let sit until thick and gel-like, about 10 minutes . This replaces the whole egg + 2 yolks.
  2. 2
    Whisk dry ingredients: Whisk together all-purpose flour , bread flour , baking soda , baking powder , cornstarch , fine sea salt , and ground cinnamon .
  3. 3
    Cream butter and sugars: With paddle attachment on medium speed, cream Earth Balance Vegan Buttery Sticks (softened, 65-68°F), granulated sugar , and light brown sugar until light and fluffy, about 2 minutes .
  4. 4
    Add wet ingredients: On low speed, add the prepared flax egg mixture, then vanilla extract . Mix about 1 minute until smooth. The mixture may look slightly broken — that's fine.
  5. 5
    Combine: On low speed, add the dry ingredients until just incorporated. Do not overmix.
  6. 6
    Fold in chocolate: Mix in dairy-free chocolate chips briefly until evenly distributed. Do not overmix.
  7. 7
    Prep pans: Line a half sheet and two quarter sheets with parchment.
  8. 8
    Scoop dough: Portion dough balls, well-spaced apart (6 per quarter sheet).
  9. 9
    Wrap: Tightly wrap dough balls with plastic wrap to prevent drying out.
  10. 10
    Chill dough: Refrigerate wrapped dough for 1440-2880 minutes for best results (1-72 hours acceptable). Chilling is especially important here — flax eggs and Earth Balance both encourage spread, and a long rest helps hydrate the flax and firm everything up.
  11. 11
    Preheat oven: 30 minutes before dough finishes chilling, preheat oven to 350°F (175°C).
  12. 12
    Bake: Bake for 11-13 minutes , until edges are set and centers look slightly underdone. Vegan cookies often need an extra minute or so versus the original.
  13. 13
    Cool: Rest on pan for 5 minutes , then transfer to a wire cooling rack. They'll firm up significantly as they cool — flax-bound cookies can seem very soft straight from the oven.

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