Vegan Chocolate Chip Cookies

Serves: 12 people

Recipe course: Biscuits

Total time (min.): 40

Complexity (1 to 3): 1

These cookies are a quick and easy vegan alternative, just as chewy and chocolatey as cookies should be! The egg substitute is a combination of ground flax seeds and water, which is mixed and set aside for a few minutes beforehand and we used a non-dairy margarine instead of butter.

Tools

Stand Mixers
K beater

Ingredients

Ingredients 1
Ground linseeds 1 Tbsp.
Water 3 Tbsp.

Ingredients 2
Non-dairy margarine 100 grams
Light brown sugar 100 grams
Caster sugar 90 grams
Plain flour 200 grams
Salt 1 pinch
Baking powder 1/2 tsp.
Vanilla extract 1 tsp.

Ingredients 3
Dark chocolate chips 60 grams

Method

Getting started

1- Fit the K beater to the machine.
2- Line the baking tray with parchment paper.

Stage 1

1- Add Ingredients 1 (ground linseeds, water) to the small bowl.
2- Mix until combined and set aside.

Stage 2

3- Add Ingredients 2 (margarine, light brown sugar, caster sugar, flour, salt, baking powder, vanilla) into the Mixer bowl.
4- Transfer the contents of the small bowl into the Mixer bowl.
5- Attach the Mixer bowl to the machine and fit the splash guard.
6- Mix on speed 3 for 1 minute.

Stage 3

1- Add Ingredients 3 (chocolate chips) into the Mixer bowl.
2- Mix on speed 3 for 20 seconds.
3- Form the cookie dough into golf ball sized balls.
4- Place them onto the lined baking tray, spaced evenly.
5- Chill in the fridge for 20 minutes.
6- Pre heat the oven to 160°C.
7- Bake for 14 minutes at 160ºC.
8- Serve.

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