Darn good chocolate chip cookies

Ah. Friends, it’s time for a new and improved V.2 CHOCOLATE CHIP COOKIE recipe. Part rye, part spelt. Roll up your sleeves and put that apron on. Let’s get baking:


  • ½ cup (113 grams) salted vegan butter, room temperature (don’t melt it! this is key. make sure it’s room temp.) We recommend Miyokos vegan butter.
  • ½ cup (104 grams) cane sugar
  • 6 Tbsp (75 grams) brown sugar
  • 1 flax egg (1 Tbsp flax mixed with 3 Tbsp water, left to sit 5 minutes)
  • 1 tsp (5 grams) vanilla bean paste/extract
  • ½ cup (188 grams) all-purpose flour
  • ½ cup (188 grams) rye flour
  • ½ cup (188 grams) spelt flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt (if unsalted butter, can increase to ½ tsp)
  • 2-3 oz chopped dark chocolate 
  • flaky sea salt (optional, for topping cookies)


  1. Before starting the dough, make the flax egg and chop up the dark chocolate bars. Set aside. 
  2. To make the dough, add the room temperature vegan butter, white sugar, and brown sugar to a mixing bowl. Then, use an electric mixer to cream the butter and sugar together until fluffy (about 1 minute).
  3. Add in the flax egg and vanilla then mix together for about 20 seconds.
  4. Add in the all-purpose flour, baking powder, baking soda, and salt. Make sure to add the flour first and then add the other ingredients on top. Mix everything together until a thick cookie dough forms.
  5. Add the chocolate chunks or chocolate chips to the cookie dough and gently fold in with a spatula to evenly distribute throughout the dough. Then, cover with a dishtowel and place the bowl of cookie dough in the fridge (yes, if you must, you can try a bit of it raw before hehe). Let it chill for 30 minutes to 1 hour.
  6. About 10 minutes before removing the dough from the fridge preheat the oven to 350F
  7. With a cookie scoop to scoop out evenly sized cookies and place on a baking sheet. Make sure to space the cookies at least 2 inch apart on the tray.
  8. Sprinkle with flakey salt if you have some.
  9. Bake for 11-13 minutes until bottoms are lightly browned yet with soft centers. Should look slightly underbaked.
  10. Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie and help deflate them.
  11. Let them cook for about 5 minutes. Enjoy and try not to eat them all at once! Share with friends! (or not…)

*recipe adapted from Short Girl Tall Order

Leave a Reply

Your email address will not be published. Required fields are marked *