chocolate chip cookies
It all started with a cookie… I took my go-to, could-make-in-my-sleep chocolate chip cookie recipe and veganised it!
Ingredients
- 340 grams all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 flax egg 1 tablespoon flaxseed and 2 ½ tablespoons water
- 1 teaspoon vanilla extract
- 215 grams vegan butter
- 146 grams light brown sugar packed
- 50 grams plain sugar
- 125 grams grams dark chocolate cut into chunks
- 60 grams walnut pieces
Instructions
- In a small bowl, mix together flaxseed and water and set aside to thicken.
- Chop dark chocolate bar into desirable size chunks for the cookie.
- Mix the flour, baking powder, baking soda and salt into a bowl and set aside.
- In another bowl, whisk the vegan butter with brown sugar and plain sugar until whipped and creamy.
- Add in vanilla and flax egg and until combined.
- Slowly mix in flour until just combined.
- Sprinkle in chocolate chunks and walnuts and mix until evenly distributed.
- Scoop about two tablespoons of dough for each cookie using a cookie scoop into a Tupperware container. Refrigerate the scoops of cookie dough for at least one hour or more.
- Preheat the oven to 185°C (365 degrees °F) and line a baking sheet with baking paper.
- Place the scoops of cookie dough onto the lined baking sheet with at least one inch between them.
- Bake the cookies for 13 minutes.
- Allow resting for two minutes on the pan before putting on a drying rack.
- Enjoy with your favourite non-dairy milk!
Nutrition
Serving: 1cookieCalories: 185kcalCarbohydrates: 22gProtein: 2gFat: 10gSaturated Fat: 3gCholesterol: 1mgSodium: 126mgPotassium: 77mgFiber: 1gSugar: 9gVitamin A: 342IUCalcium: 24mgIron: 1mg
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