Ingredients
Scale
- 1 cup Vegan Butter, cold, cut into small cubes
- 1 cup Brown Sugar
- 1/2 cup White Sugar
- 2 tbsp ground flax combined with 6 tbsp water
- 1 tsp vanilla extract
- 1 1/2 cups Cake Flour
- 1 1/2 cups Flour
- 1 1/2 tbsp Espresso powder
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 1 1/2 cups Stevia Sweetened Chocolate Chips
Instructions
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In a small bowl combine the ground flax and water. Set aside to thicken. This will serve as the eggs in the cookie
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Preheat oven to 410 degrees.
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In a large mixing bowl, cream together cold cubed vegan butter, brown sugar, and white sugar for 2-4 minutes. Don’t over mix till it’s runny. You don’t want it melted. *Pro tip, prep everything you need before even taking out the butter.
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Add flax egg mixture and extract, mix well
- In a large bowl combine all of the dry ingredients. (white flour, cake flour, corn starch, backing soda, salt, espresso powder)
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Gradually add in the dry ingredients to the butter mixture in increments mixing after each time just a little until combined. Avoid overmixing. fold in the chocolate chips.
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Separate dough into large roughly shaped balls and place on lightly colored cookie sheet. Don’t make the dough too smooth, you want the dough roughly formed and tall. You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.
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Bake for 9-11 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.
- Prep Time: 15 mins
- Cook Time: 10 mins