What’s better than delicious, vegan chocolate chip cookies? Delicious, vegan chocolate chip cookies made with fair trade ingredients, of course!
Vegan foods help us to reduce our dependency on industrial animal farming, which is harmful to animals, people and the planet. While I’m not necessarily going to preach veganism from every roof top, I do think it’s a good idea to incorporate more plant-based foods into our diets because everyone wins!
And of course, this is a great opportunity to support ethical consumption (including fair trade producers). Fair trade makes sure that we’re extending the principles of cruelty-free living to fellow humans. It protects workers from exploitation, dangerous working conditions and more. Plus, fair trade has an environmental standard to help protect both people and the planet, which is pretty sweet if you ask me!
Speaking of sweet, this recipe is going to become a family favourite! These cookies are kid-friendly, easy to make and include simple, natural ingredients. They’re so easy, you could even make them with the little ones! And using whole brown sugar and golden cane sugar in place of ultra-refined sugar adds a little nutritional boost to the traditional chocolate chip cookie recipe.
So without further ado, here is that super yummy, vegan chocolate chip cookie recipe!
Vegan chocolate chip cookies
- 2-1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup vegan margarine or vegetable shortening
- 1 cup whole brown sugar (see note)
- 1/2 cup golden cane sugar (see note)
- 2 flaxseed eggs (see note)
- 1 Tbsp vanilla extract
- 1 225g bag mini chocolate chips (see note)
- In a small mixing bowl, stir together flour, baking soda and salt and set aside.
- Beat margarine and sugars together vigorously (this is best with an electric mixer, if you have one!), until they turn a lighter colour and are nice and fluffy. Then beat in the flaxseed eggs and vanilla extract.
- Stir in the flour mixture by hand, or on the lowest setting of the electric mixer. But don’t over-mix it, as it will make the cookies tough! Stir in the chocolate chips last.
- Heat the oven to 375˚F and line a cookie sheet with parchment paper or a silpat mat. Then, using a cookie scoop or a large spoon, scoop about 1 1/2 Tablespoons of dough onto the cookie sheet per cookie, leaving about 2 inches between each for spreading. Bake for 8-10 minutes, until the edges are beginning to brown and only the very centre of the cookie is glossy.
- If you like your cookies chewy, rap the pan firmly on the counter as soon as you take it out of the oven to make the cookies “fall” a little. This collapses the otherwise airy centre and helps keep them denser and more chewy, rather than cake-like!
- Allow to set 3 minutes on the pan before transferring to a wire rack to cool completely.
- Whole brown sugar is a little different than mainstream brown sugar because it’s unrefined. (Many people don’t know that most commercial brown sugar is actually ultra-refined white sugar with molasses added back in!) It has a lovely soft texture and deep caramel flavour from the natural molasses in it. My favourite is Camino’s whole brown sugar (Muscovado).
- Golden cane sugar is less refined than white sugar and has a deeper flavour because it has a touch of molasses left in it. I recommend Camino’s golden cane sugar (Turbinado).
- Flaxseed eggs are one of the easiest vegan egg substitutions. To make 2 flaxseed eggs, simply mix 1/3 cup warm water with 2 Tablespoons flaxseed meal until the mixture gets gel-like.
- Mini chocolate chips are a great way to evenly distribute the chocolate chips throughout the cookie! I recommend Camino mini chocolate chips.
Vegan recipes can be just as delicious as non-vegan ones, and they’re a nice gesture towards sustainability, too. (Fair trade covers people and planet pretty well on its own, but veganism helps make sure animals are protected, too!)
So I hope you enjoy this recipe, and that it becomes one of your family classics!
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