Plant-Based Cream Cheese Chocolate Chip Cookies

We enjoy cooking and baking. We spend countless hours experimenting with new plant-based recipes to satisfy any savory or sweet craving.

Chocolate Chip Cookies With a Twist

Not only do the plant-based cream cheese chocolate chip cookies turn out phenomenally delicious, but they're also crispy on the outside and chewy on the inside.

You get the best results with good-tasting ingredients. This is what I use for this recipe:

• Tofutti vegan cream cheese
• Vegan Becel margarine
• Enjoy Life semi-sweet chocolate chips

I used mini chocolate chips because the distribution of the chocolate is more even than when using regular chocolate chips. But I like the cookies both ways!

Cook Time

Ingredients

• 3/4 cup vegan margarine (I use vegan Becel)
• 1/4 cup vegan cream cheese (I use Tofutti)
• 1 1/2 cups cane sugar
• 1 teaspoon vanilla
• 2 tablespoons flax, ground
• 6 tablespoons water
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 2 cups semi-sweet chocolate chips

Instructions

1. Start by preparing the flax egg by mixing the ground flax with the water. Set aside.
2. In a large bowl, combine vegan margarine and vegan cream cheese by whisking them to a creamy texture. Add sugar and vanilla, and mix until combined. Mix in the flax egg.
3. In the same bowl add all-purpose flour, baking soda, and the sea salt. Mix well. Fold in the chocolate chips. Move the bowl to the refrigerator and chill the dough for 1 hour.
4. Preheat the oven to 375 degrees Fahrenheit, and line a cookie sheet with parchment paper or a silicone baking mat.
5. Take the chilled dough out of the refrigerator, scoop out tablespoon-sized balls, and place them on prepared cookie sheet. Bake for 10-11 minutes. While the cookies are baking, place the remaining dough back in the fridge. Repeat steps until all the dough is used up.
6. Put cookies on a cooling rack until they firm up. Store in an airtight container.

My Favorite Vegan Chocolate Chips

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