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vegan new york times cookies

Small Batch Vegan New York Times Chocolate Chip Cookies

Vegan version of the famous New York Times Chocolate Chip Cookies
Course Dessert
Cuisine American
Keyword Chocolate Chip, Vegan
Prep Time 10 minutes
Cook Time 18 minutes
Optional Chill Time 1 day
Servings 4


  • 3/4 cup plus 2 tablespoons all-purpose flour (114 grams)
  • 3/8 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 5 tablespoons Country Crock Plant Butter, Almond Oil type (70 grams)
  • 1/4 cup sugar (50 grams)
  • 1/4 cup coconut sugar (40 grams)
  • 1/2 tablespoon flaxseed meal mixed with 1 T. water
  • 3/4 teaspoons vanilla extract
  • 6 ounces chocolate chips (170 grams)
  • Handful of untoasted walnuts broken up
  • Sea Salt or pretzel salt


  • Preheat the oven to 350 if you plan on baking right away.
  • Mix together flour, salt and baking soda. Set aside
  • With a spoon, mash together the Country Crock plant butter, cane sugar and coconut sugar until blended.
  • In a small bowl, whisk the flaxseed with 1 tablespoon water to combine. Add the flax and the vanilla and stir until blended, then stir in the flour mixture. Add the chocolate chips and chunks last.
  • Scoop the dough into 4 large mounds, each weighing a little more than 100 grams. This really depends on how generous you were with the chocolate
  • Time to bake! I baked one cookie right away (the one in the photo) and am chilling the rest of the dough. Put the cookie dough mound (or all of them) on a parchment lined baking sheet and press down to around ½ inch thick (like in the picture). Sprinkle with some pretzel salt or sea salt. Bake for 18 to 21 minutes. I think my cookie was done in about 19 minutes. Chilled dough might take a full 21.
  • Also, when you suspect the cookies are close to being ready, pull from the oven and squish the edges inward nudging the cookies into neat circle. a
  • Allow the cookie (or cookies) to cool, then put in the freeze long enough to set the chocolate. Bring back to room temperature before serving.