Photo of Chef Melissa’s chocolate chip cookies by WW

Chef Melissa’s chocolate chip cookies

Total Time
42 min
20 min
12 min
These salty-sweet, chocolate chip cookies are irresistible—and vegan too! Pink Himalayan salt, typically used as finishing salt for savory dishes, adds a gourmet touch and brings out the rich chocolate flavor. No out of the ordinary ingredients are used in these delectable treats. We’ve made just a few vegan-friendly ingredient swaps using everyday items that you can easily find at your supermarket. Applesauce and ground flaxseed meal stand in for the egg giving these the cookies the right amount of moisture so that they’re crisp and chewy. Look for the vegan butter and chocolate chips on the same aisles where their non-vegan counterparts can be found.


White whole wheat flour

1 cup(s)


½ cup(s)

Ground flaxseed meal

2 Tbsp

Baking powder

½ tsp

Baking soda

½ tsp

Himalayan pink salt

¼ tsp

Unsweetened applesauce

½ cup(s)

Vegan stick butter

1½ Tbsp, melted

Vanilla extract

1 tsp

Vegan semisweet chocolate chips

4½ Tbsp


  1. Preheat oven to 350°F. Line 2 large cookie sheets with parchment paper (or lightly coat pans with cooking spray).
  2. In a large bowl, combine flour, sugar, flaxseed meal, baking powder, baking soda, and salt.
  3. Make a well in center of flour mixture; add applesauce, melted butter, and vanilla to well. Stir together just until flour mixture is blended; stir in chocolate chips.
  4. Drop batter by rounded tablespoonfuls onto prepared cookie sheets (9 cookies per sheet); press down each round to flatten a little. Bake until edges of cookies turn light golden, 12-14 minutes. Transfer cookies to wire rack; let cool.
  5. Serving size: 1 cookie