desserts, Eats

Crispy Chocolate Chip Cookies


  • 1/2 cup butter (we like Earth Balance)
  • 1 cup cane sugar
  • 1 flax egg (1 TBS flax, 2 TBS water)
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/4 teaspoon baking soda
  • 1/3 teaspoon salt
  • 3/4 cup chocolate chips (dairy free)


  • Preheat oven to 350ºF
  • Soften butter until half soft, half melted
  • Beat butter with both sugars until creamy. Then pour in the vanilla and flax egg. Lightly beat until mixed
  • Add the flour, baking soda, and salt. Mix. If needed add more flour until dough is soft and easy to handle
  • Fold in the chocolate chips
  • Scoop out the dough into balls and place them on a baking sheet
  • Bake for 12 minutes. They will look pale but should be golden around the edges. Might look a bit uncooked in the center but that’s okay, they will be perfect when cooled. Tip: add a sprinkle of sea salt on top
  • Cool for about 30 minutes
  • Enjoy!

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