1tablespoonof ground flax seed mixed with 3 Tablespoons water
2 ¼cupsof all-purpose flour
1teaspoonof baking soda
1 ½teaspoonsof cornstarch
¾cupof vegan butter, melted
¾cupof brown sugar, loosely packed
½cupof granulated sugar
1teaspoonvegan mayo (or a creamy substitute here)
2teaspoonsof vanilla extract
1cupvegan chocolate chips or chocolate chunks
In a small bowl, mix the ground flaxseed and water and set aside for 10 minutes.
In a large bowl, mix the flour, baking soda, cornstarch, and salt. Set aside.
In a medium size bowl, whisk the melted vegan butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the flax mixture, vegan mayo, and the vanilla extract. 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!*
Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper or silicone baking mat. Set aside.
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 and flatten them with a spatula. 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 undercooked. 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!
These Keebler copycat dairy-free chocolate chip cookies are the perfect make-ahead treat. You can prepare the dough up to three days in advance and keep it covered in the refrigerator until you’re ready to bake.Store the Keebler copycat vegan choc chip cookies in an airtight container for between 3-4 days or in the refrigerator for up to a week. You can also freeze them for up to one month. Lay them in a single layer on a large baking tray and freeze until solid, then transfer to a freezer-safe bag/container. Thaw on the counter before enjoying again.