Growing up in the US, the Tollhouse chocolate chip bag was basically a fixture in our house. My mom and I would make chocolate chip cookies together, and I’m not going to pretend I always waited for them to come out of the oven before eating some of the dough. That’s just the truth. They were perfect. Gooey, chocolatey, warm from the oven, and absolutely worth the wait even when the wait felt impossible.
This version is inspired by the recipe on the back of that bag, loosely. Very loosely. I’ve swapped out the butter for oat-based vegan butter, ditched the eggs in favor of a flax or chia egg, cut back on the sugar so it’s sweet but not aggressively so, and used a blend of oat, almond, and wheat flour that gives these cookies a slightly nuttier, more interesting texture than the original. And the chocolate chips are dark, which makes everything better.
The flax or chia egg is worth knowing about if you haven’t used one before. You mix one tablespoon of ground flax or chia seeds with three tablespoons of water, let it sit for about five minutes, and it turns into this gelatinous, gooey mixture that binds everything together just like a regular egg would. It sounds kinda weird, but I promise it works perfectly, and you’ll find yourself using it in all kinds of baking once you get the hang of it.
The dough is also absolutely fine to eat, by the way. No raw eggs means no salmonella – woohoo! We’re not saying you should eat half the batch before it makes it into the oven, but we’re definitely not saying you shouldn’t either. That’s between you and the dough.
These cookies come out soft and chewy in the middle with slightly crispy edges, which is exactly how a chocolate chip cookie should be. They’re best eaten warm, ideally straight off the tray, with absolutely no patience whatsoever.
Ingredients
Instructions
- Make the flax or chia egg first: mix 1 tbsp of ground flax or chia seeds with 3 tbsp of water and let it sit for 5 minutes until it becomes gelatinous.
- Preheat your oven to 190°C (375°F) and line a baking tray with parchment paper.
- Beat the vegan butter and brown sugar together until light and creamy.
- Add the vanilla extract and flax/chia egg and mix until well combined.
- Add the oat flour, almond flour, wheat flour, baking powder, and salt. Mix until a dough forms.
- Fold in the chocolate chips and any other additions you like.
- Scoop the dough onto the lined baking tray, leaving enough space between each cookie for them to spread.
- Bake for 8-10 minutes until the edges are golden but the center still looks slightly underdone. They’ll firm up as they cool.
- Leave on the tray for at least 5 minutes before eating. Or don’t. We understand.
