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Vegan Chocolate Chip Cookies with Millet

These cookies are crispy at the edges and soft in the middle, with gooey pockets of melted chocolate.
Servings 16
Author Turnip the Oven


  • 8 tablespoons vegan shortening such as Earth Balance
  • 3/4 cup packed light brown sugar
  • 1 flax egg 1 tablespoon ground flax seeds mixed with 3 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 3/4 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup vegan chocolate chips
  • 1/4 cup millet


  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  2. In a large bowl, beat the shortening and light brown sugar with an electric mixer until light and fluffy. Beat in the flax egg and the vanilla.
  3. In a small bowl, whisk the whole wheat flour, all=purpose flour, baking soda, and salt. Gradually add it to the sugar mixture and beat until just combined. Stir in the chocolate chips and millet. Chill the dough for 20 minutes.
  4. Scoop tablespoon-sized balls of dough onto the prepared cookie sheets and bake until set and just beginning to brown at the edges, 12 to 14 minutes. Cool the cookies on a wire rack. The cookies will keep, stored in an airtight container at room temperature, for about a week.