My favourite cookies are those that are crunchy on the outside and chewy/gooey in the middle. Oh, and with a LOT of chocolate. It's not often that the vegan version lives up to the original but this recipe really does. Plus the cookie dough only takes 5 minutes to whip up and 10-12 minutes to cook - and you can do yourself a favour by stashing spare cookie dough balls in the freezer for when your future self really needs.
Tips:
Use a vegan butter block rather than a spread as the mixture will hold together better.
Putting the dough in the fridge for 1-2 hours (or overnight) before baking will reduce how much they spread.
Use a cookie cutter while they are still warm to get perfectly round cookies
These are best eaten fresh out of the oven - if you don't want to bake them all in one go you can store any leftover dough balls in a ziplock bag in the freezer and bake from frozen (bake for about 14mins).
Once baked, keep in an airtight container at room temperature for 1-2 days, but they are best served on the same day.
Recipe
Prep time: 5 minutes
Cook time: 10-12 minutes
Makes: 10 cookies
Ingredients:
100g Granulated Sugar
165g Light Brown Sugar
115g Vegan butter
1 tbsp ground flaxseed/ chia seed* mixed with 2 1/2 tbsp water
1 tsp Vanilla Extract
180g Plain Flour
1/4 tsp Baking Powder
1/4 tsp Bicarbonate of Soda
100g Dark chocolate, chopped into chunks
*Using ground/ milled seeds has given me the best texture results - you can use whole seeds but they will change the final texture of the cookie. I prefer flaxseeds with a vanilla dough, but chia still gives tasty results!
Method:
Mix the flaxseed and water together and put to one side. Line two baking trays with parchment.
Melt the butter and put in a large mixing bowl. Add the two sugars and whisk to combine, until there are no lumps and it is a smooth paste.
Add the flax 'egg' and vanilla extract and whisk until fully combined.
Sift in the flour, baking powder and bicarbonate of soda and fold in until the flour is fully combined. Fold in the chocolate chunks.
Scrape a tablespoon of the dough, roll into a ball and place on the baking tray. Leave enough space between each ball and the sides of the tray because they spread!
Cover with cling film/ a tea towel and refrigerate the cookies for 1-2 hours or overnight before baking - this helps prevent a mass spread. Before you are ready to bake, preheat the oven to 180°C.
Bake for 10-12 minutes, until the cookies are golden on the outside but still soft in the middle. Allow to cool on the baking trays as the middles will still cook, giving them that chewiness. Enjoy!
コメント