Chocolate Chip Cookies
Store in an air-tight contained in the pantry for up to 4 days or in the fridge for up to 1 week
1 tablespoon flaxseed meal
3 tablespoons soy milk
80g (1/3 cup) vegan butter
45g (1/3 cup) coconut sugar
1 teaspoon vanilla extract
1 shot espresso (or 1 teaspoon instant coffee mixed with 2 tablespoons hot water)
225g (1 1/2 cups) plain flour
1/2 teaspoon baking powder
90g (1/2 cup) vegan dark chocolate chips
How to make:
Preheat the oven to 160 degrees celsius fan-forced. Line a baking tray with baking paper. Combine the flaxseed meal and soy milk in a bowl and set aside. Place the vegan butter, coconut sugar and vanilla extract in a large mixing bowl. Using a hand-held mixer, beat on medium for 2-3 minutes or until soft and velvety. Stir through the coffee and flaxseed mixture, then sift in half the flour and all of the baking powder.
Set your mixture to low and beat until the ingredients are well combined. Add the remaining flour and fold through, then add half the chocolate chips and knead into the dough.Roll heaped tablespoons of the dough into 10-12 even-sized bowls. Gently flatten the balls to about 1.5cm thick and press a few chocolate chips into the top of each cookie.
Bake for 15 minutes or until golden. Allow to cool for 5 minutes before eating, as the chocolate will be very hot.
We hope you enjoy cooking this recipe!
For more yummy vegan recipes don’t forget to check out Ellies two best selling vegan cookbooks here.