Keebler Chocolate Chip Cookies

2013-09-29
  • Prep Time : 2:20 h
  • Cook Time : 11m
  • Ready In : 3:00 h

This is my mom’s new cookie recipe and we’re addicted! We refrigerate the dough two hours before baking and bake whenever we’re feeling like cookies. It’s a fun recipe! Enjoy! 🙂

Ingredients

  • 2 and 1/4 cups all-purpose flour, measured correctly
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup Earthbalance, melted
  • 3/4 cup brown sugar, loosely packed
  • 1/2 cup white sugar
  • 1 teaspoon Veganaise (or a creamy substitute here)
  • 1 Tablespoon ground flax seed mixed with 3 Tablespoons water
  • 2 teaspoons vanilla extract
  • 1 cup vegan chocolate chips or chocolate chunks

Method

Step 1

Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.

Step 2

In a medium size bowl, whisk the melted Earthbalance, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the flax mixture, then the Veganaise. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. CHILLING IS MANDATORY!

Step 3

Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.

Step 4

reheat the oven to 325F degrees. Line a large baking sheet with parchment paper or silicone baking mat. Set aside.

Step 5

Roll the dough into balls, about 2 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. Place balls 2 inches apart on a cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 9-11 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely. Enjoy!

 

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Cooking vegan meals brings such excitement and richness to my life! The simple things in life are so beautiful to me. I love meeting new people. Welcome to my plant-based journey!

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Comments (3)

  1. posted by camille on October 7, 2013

    Is the ground flaxseed something purchased that is preground or do you buy flax seed and grind in a blender or food processor?

      Reply
    • posted by Miranda Rivera on October 9, 2013

      You can grind it yourself in a blender. The fresher the better. 🙂

        Reply
  2. posted by veganjackel on October 12, 2013

    I have no patience so I threw the dough into the freezer for one hour instead. These are amazing!

      Reply

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