Super Duper VEGAN Chocolate Chip Cookies

Published on June 4, 2014 by Jill McKeever

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1 cup packed brown sugar
3/4 cup sugar
1 cup vegan margarine, cold cold
1 teaspoon vanilla
2 tablespoons ground flaxseed + 6 tablespoons water, whisked & set aside to thicken up

2 1/2 cups whole wheat flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup vegan chocolate chips
1 cup shredded, sweetened coconut
1 cup toasted pecans, chopped

Heat oven to 375ºF degrees.

Beat sugar, margarine, vanilla, and flaxseed gelly in a large mixer bowl on medium speed for 1 minute. Stir in flour, baking soda and salt. Stir in chocolate chips, coconut, and pecans.

Drop 1 tablespoon dough (use a 1-inch scooper) about 2 inches apart on ungreased cookie sheet. Bake 12-14 minutes to until the edges are light brown (middle will be soft). Cool 3-5 minute on sheet. Then remove from cookie sheet to wire rack to cool completely.