I gave these Vegan Anything Cookies their name because they’re delicious with anything in them! Try them with chocolate chips, or coconut and pecans!
This recipe was created in collaboration with Bob’s Red Mill, a brand that I trust and use in my own kitchen. All opinions are my own, and I hope you love these Vegan Anything Cookies!
Recently I posted a recipe for vegan chocolate chip cookies, which have quickly become a staple in my house, but I wanted to develop something a little more classic for this post. I used regular all-purpose flour and real brown sugar to make these cookies chewy, decadent, and totally delicious. The reason these vegan cookies come out like this is thanks to the magic of Bob’s Red Mill flaxseed – when mixed with water, it turns into a gel-like “egg” that binds the cookie dough together.
I’ve been really enjoying my campaign with Bob’s Red Mill because it’s nice to have been working with such high-quality ingredients. As a food blogger for the past four years, I’ve tried nearly every food brand imaginable. And let me tell you from experience that there are few other brands that I can consistently trust as much as Bob’s Red Mill. Plus, I love that they have such a variety of flours, grains, and nuts and seeds – they have all of my baking and cooking needs covered!
I don’t have any major life updates to provide this week! Things are going really well in our new house, and my life finally feels stable for the moment! I’m so grateful to be here in this nice town in our cute little house. I finally feel like I’m home :)
Vegan Anything Cookies
I gave these Vegan Anything Cookies their name because they're delicious with anything in them! Try them with chocolate chips, coconut and pecans, or walnuts and craisins!
- 1 1/2 Cups All-Purpose Flour
- 1 Tsp Baking Soda
- 1/4 Tsp Salt
- 1/3 Cup Coconut Oil solid
- 1 Cup Light Brown Sugar packed
- 1 Tsp Vanilla Extract
- 1/4 Cup Almond Milk
- 1 Tbs Ground Flaxseed
- 2 1/2 Tbs Water
- 1 - 1 1/2 Cups Your Filling of Choice
Preheat your oven to 350 degrees F.
In a small bowl, add your flaxseed and water and mix well to make the flax egg. Wait 8-10 minutes for the mixture to turn into a "gel".
In a large mixing bowl, whisk together the flour, baking soda, and salt, until there's no clumps.
In a smaller mixing bowl, cream together the coconut oil, brown sugar, vanilla extract, and almond milk. There may be some small clumps of coconut oil, however, try to whisk it until it's as smooth as possible.
Then, add your gelled flax egg to the coconut oil + brown sugar mixture. Mix until it's fully incorporated.
Then, add the wet ingredients into the dry ingredients. Mix until the dough is fully incorporated. Note that the dough will be very thick, and you may need to mix with your hands a little bit. Once the dough is even, do not keep mixing or kneading.
Then, mix in about 1 - 1 1/2 cups of your fillings of choice - chocolate chips, coconuts and pecans, or even walnuts and craisins!
On a baking sheet LINED WITH PARCHMENT PAPER, and using a cookie scoop, portion out your cookies into little balls. Note that they will flatten during baking. The final yield will be 16-18 cookies, so you will probably need to use two trays.
Cooking ONE tray at a time, bake your cookies in the oven for 14-15 minutes.
Let cookies cool before serving.
If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)