Chewy choc chip cookies (vegan)

I’ve been trying for a while now to get the prefect vegan chocolate chip cookie. Perfectly chewy, good for dunking, 1 is never enough kind of cookie. You know the type. Today I have cracked the code, it took about 3 different variants of this recipe to settle on one that was good enough for me to share.

Chunky chewy choc chip cookies!

What you’ll need:

100 g                     softened vegan margarine or butter

100 g                     white sugar

50 g                        coconut sugar

1 tsp                      vanilla extract or paste

2 tsp                      Ogram egg replacer mixed with 2 TBS water. You could also use 1 medium mashed banana instead but I haven’t tried it.

190 g                     cake wheat flour or all-purpose

½ tsp                     bicarbonate of soda

½ tsp                     fine salt

140 g                     dark chocolate chopped into pieces about 1-2 cm big. You can also use dark chocolate chips. (Remember to make sure it’s proper dark chocolate for the vegan option)

2 TBS                     water (as needed)

Fresh out of the oven!

How to make it:

  1. Preheat the oven to 180°C and line a baking tray with baking paper or a silicone mat.
  2. In the bowl of a stand mixer, add the sugars and the softened butter and beat on a medium speed for about 6 minutes until it has become fluffy.
  3. In a separate bowl add all your dry ingredients and mix together with a fork to distribute everything evenly.
  4. Add the essence and your mixed egg replacer to the butter mixture and beat for another 30 seconds.
  5. Shoot in the dry ingredients and beat until mixed through (You don’t have to over mix here just stop when it’s all incorporated.)
  6. Fold in your chocolate pieces and get ready to bake some cookies.
  7. Using an ice-cream scoop (for big cookies) or a tablespoon, scoop out cookie dough and roll gently between your palms. Place on your lined baking tray and press down on each cookie to flatten slightly.
  8. Bake for 11 minutes or about 9 minutes if you’ve portioned smaller cookies.
  9. They will be soft when you take them out but they harden up quickly so make sure you don’t overbake them. You want them to be chewy inside.

These will keep for about a week in a sealed container, or the would freeze pretty well.

I hope you enjoy making these (and eating them) as much as I did!

If you try them out drop me a message to let me know how they turned out. Or tag me in your creations on Instagram @ninarlasvegas.

If you like these, why not try my vegan rainbow cookies?

Love and health to all of you,

xx

N

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