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Vegan Chocolate Chip Cookies with Sea Salt and Flaxseeds Recipe

A bold, crunchy vegan cookie bursting with chocolate chips, nutty flaxseeds, and sea salt sass—made for modern snack royalty.
Print Recipe
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings: 16 servings
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tbsp ground flaxseeds
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • ½ cup melted coconut oil
  • ½ cup brown sugar
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp almond milk
  • ½ cup dark vegan chocolate chips
  • Flaky sea salt for topping generously fabulous

Method
 

  1. Preheat oven to 180°C (350°F). Line baking tray like you’re protecting secrets.
  2. Mix flour, ground flaxseeds, baking soda, and salt in one bowl. Pretend you’re a scientist with snacks.
  3. In another bowl, combine coconut oil, sugar, maple syrup, vanilla, and almond milk. Stir with purpose.
  4. Fold dry ingredients into wet like you fold laundry: chaotically, but it works.
  5. Toss in chocolate chips and stir until evenly dramatic.
  6. Scoop dough onto tray. Flatten gently. Top with flaky sea salt like you mean it.
  7. Bake 13 minutes, or until golden with crispy edges and emotional depth.
  8. Cool slightly before diving in like a cookie-loving queen.

Notes

🔍 Nutritional Values (Per Cookie)

  • Calories: 165
  • Total Fat: 9.5g
  • Saturated Fat: 4g
  • Carbohydrates: 19g
  • Fiber: 2g
  • Protein: 2.5g

💊 Vitamins & Minerals (Per Serving)

  • Iron: 5%
  • Magnesium: 4%
  • Vitamin E: 3%
  • Zinc: 3%
  • Folate: 2%

💡 Tips to Elevate the Flavor

  • Chill dough for 30 minutes for extra crisp and “I have my life together” energy.
  • Add chopped walnuts if you like your cookies with crunch and commitment.
  • Use smoked sea salt if you're feeling bougie and mysterious.
  • Swap almond milk for hazelnut milk for a nutty twist.
  • Serve with oat milk, dim lights, and zero responsibilities.