Vegan Chocolate Chip Cookies
Ingredients
1 ground linseeds
3 water
100 grams non-dairy margarine
100 grams light brown sugar
90 grams caster sugar
200 grams plain flour
1 pinch salt
0.5 tsp. baking powder
1 tsp. vanilla extract
60 grams dark chocolate chips
Instructions
STEP 1/4
Fit the K beater to the machine.
Line the baking tray with parchment paper.
STEP 2/4
Add Ingredients 1 (ground linseeds, water) to the small bowl.
Mix until combined and set aside.
STEP 3/4
Add Ingredients 2 (margarine, light brown sugar, caster sugar, flour, salt, baking powder, vanilla) into the Mixer bowl.
Transfer the contents of the small bowl into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 3 for 1 minute.
STEP 4/4
Add Ingredients 3 (chocolate chips) into the Mixer bowl.
Mix on speed 3 for 20 seconds.
Form the cookie dough into golf ball sized balls.
Place them onto the lined baking tray, spaced evenly.
Chill in the fridge for 20 minutes.
Pre heat the oven to 160°C.
Bake for 14 minutes at 160ºC.
Serve.
Vegan Chocolate Chip Cookies
Ingredients
1 ground linseeds
3 water
100 grams non-dairy margarine
100 grams light brown sugar
90 grams caster sugar
200 grams plain flour
1 pinch salt
0.5 tsp. baking powder
1 tsp. vanilla extract
60 grams dark chocolate chips
Instructions
STEP 1/4
Fit the K beater to the machine.
Line the baking tray with parchment paper.
STEP 2/4
Add Ingredients 1 (ground linseeds, water) to the small bowl.
Mix until combined and set aside.
STEP 3/4
Add Ingredients 2 (margarine, light brown sugar, caster sugar, flour, salt, baking powder, vanilla) into the Mixer bowl.
Transfer the contents of the small bowl into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 3 for 1 minute.
STEP 4/4
Add Ingredients 3 (chocolate chips) into the Mixer bowl.
Mix on speed 3 for 20 seconds.
Form the cookie dough into golf ball sized balls.
Place them onto the lined baking tray, spaced evenly.
Chill in the fridge for 20 minutes.
Pre heat the oven to 160°C.
Bake for 14 minutes at 160ºC.
Serve.