UPDATED WITH GF OPTION THAT'S BETTER THAN THE ORIGINAL.
These are not just vegan, they use whole grain flours and raw sugar for an even happier cookie. The raw sugar retains a bit of its crystalline texture, giving cookies a delightful bite consistency with a tiny bit of sweet crunch alongside the melty, gooey chocolate chips. GF and other variations below!
VARIATIONS GLUTEN FREE: Sub in 1-to-1 gluten-free flour and reduce baking time to 10-11 minutes for GF version.
LOWER SATURATED FAT: To reduce saturated fat, reduce vegan butter to 1/4 cup and add 1/2 cup almond butter. Might require a bit more sugar and you will sadly be forced to taste the batter to ensure it's sweet enough.
DIFFERENT TEXTURE: If you don't want the slight crunch of the raw sugar crystals, use coconut sugar, which has absolutely none of it. When coconut sugar isn't quite as sweet so add a tablespoon or two of agave nectar if you want more sweetness. This also makes the batter a bit moister and easier to mix.
THE VERY BEST COMBINATION
The best batch of these I have made used coconut sugar plus agave nectar instead of raw sugar, and 1-to-1 GF flour instead of whole wheat and oat flour.
Do not overtake. 10 to 11 minutes maximum. They are very soft when done.
A text version of the recipe is below if you need it.
1 Tablespoon Flaxseed Meal + 3 tablespoons water. –Mix and set aside before you begin.
1 1/4 cup raw cane sugar OR use coconut sugar + 2 tbsps agave nectar
1/2 cup vegan butter OR 1/4 cup vegan butter and 1/2 cup almond butter
2 teaspoons vanilla
1 cup whole wheat flour plus...
1/2 cup oat flour
OR replace both types of flour with 1 and 1/2 cups 1-to-1 Gluten Free Flour
2 tsp arrowroot powder OR cornstarch
1 tsp baking soda
1/4 tsp salt
1 package vegan semi-sweet mini morsels.
As already instructed, mix the flax seed meal and water and set it aside if you haven't already done so.
Preheat the oven to 350.
Line cookie sheets with parchment paper or spray lightly. Or use silicone baking mats.
Mix the sugar and butter(s), first with a spoon and then once you get it started, with a mixer on low speed. Beat it for a minute or more to get it as smooth as possible. (Or use a stand mixer.)
Add the agave nectar if using and mix once again.
Add the vanilla and the flax seed egg and mix a little more.
Mix the dry ingredients, whole wheat flour, oat flour, arrowroot, baking soda, and salt, in a separate bowl. Stir them together and smooth out lumps.
Add flour by thirds, mixing well after each addition.
Finally, add the chocolate chips and stir until they are evenly distributed throughout the cookie dough.
Drop by rounded tablespoons onto the sprayed or papered cookie sheet, keeping 1 to 2 inches between each.
Bake for 15 to 17 minutes if using whole wheat flour, BUT ONLY 10 TO 11 MINUTES IF USING WHITE OR 1-TO1 GF FLOUR. They firm up as they cool, so leave them undisturbed on the cookie sheets for about 10 minutes.
Final step: Put them on your prettiest plate and take their picture. Oh, wait. That was for me. :)
Actual final step: Pour the oat milk, baby, and prepare to dunk!