Boulder’s Best Vegan Chocolate Chip Cookies: Soft, Gooey & Altitude-Ready

There’s nothing better than warm, gooey chocolate chip cookies on a cold Boulder day — especially when the recipe is designed to work at 5,430 feet. If you want to understand the science behind vegan baking, there are plenty of great guides that explain how plant-based ingredients behave in the oven. And if you’re curious why altitude changes everything in Boulder’s kitchens, several trusted high-altitude baking resources break it down clearly and simply.

For more local food stories, events, and Boulder inspiration, you can always explore your favorite local website. With those foundations in mind, this recipe gives you thick, bakery-style vegan cookies with soft centers and melty chocolate — no spreading, no dryness, just the perfect Boulder winter treat.

Ingredients

• 2 ¼ cups all-purpose flour (+1 tbsp for altitude)
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tbsp cornstarch
• ½ cup softened coconut oil
• ½ cup vegan butter
• 1 cup brown sugar
• ½ cup granulated sugar (–1 tbsp for altitude)
• ¼ cup oat or almond milk (+1 tbsp for altitude)
• 1 tbsp vanilla
• 1 tbsp ground flaxseed + 2 tbsp warm water
• 1 ½ cups vegan chocolate chips

All the ingredients you need for Boulder’s soft, gooey, altitude-ready vegan chocolate chip cookies.

Why Altitude Adjustments Matter

Baking cookies in Boulder means dealing with lower air pressure and faster moisture loss. Without changes, cookie dough spreads too quickly and dries out. Adding flour strengthens the dough, reducing sugar helps control spread, and the extra tablespoon of milk keeps the center soft. A short chill in the fridge ensures thick, gooey cookies every time.

How to Make Them

1. Mix ground flaxseed with warm water; let sit five minutes.
2. Whisk flour, baking soda, baking powder, salt, and cornstarch.
3. Cream coconut oil, vegan butter, brown sugar, and granulated sugar.
4. Add flax mixture, vanilla, and milk.
5. Fold in the dry ingredients and chocolate chips.
6. Chill dough 45 minutes.
7. Scoop large ¼-cup dough balls and bake at 375°F for 10–14 minutes.
8. Let rest 10 minutes so the centers set.

The Boulder Cookie Experience

These cookies fit Boulder perfectly — plant-forward, cozy, melty, and ideal for winter afternoons, study breaks, or sharing with friends. They’re simple, reliable, and taste like the kind of comfort Boulder people love.

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