Vegan Chocolate Chip Cookies

Name: Vegan Chocolate Chip Cookies
Ingredients: 1 Tbsp ground linseeds; 3 Tbsp water; 100 g non-dairy margarine; 100 g light brown sugar; 90 g caster sugar; 200 g plain flour; 1 pinch salt; 0.5 tsp baking powder; 1 tsp vanilla extract; 60 g dark chocolate chips

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 diary free margarine instead of butter.

Difficulty

Low

Time

50 min

Author

Kenwood

This recipe is prepared with:

Products

Kenwood Go Stand Mixer Storm Blue KZM35.000GY

Ingredients

Servings

Makes

12 cookies

1 Tbsp ground linseeds

3 Tbsp water

100 g non-dairy margarine

100 g light brown sugar

90 g caster sugar

200 g plain flour

1 pinch salt

0.5 tsp baking powder

1 tsp vanilla extract

60 g dark chocolate chips

Utensils

Baking tray, Bowl small, KZM35.000GY, KZM35.000RD, KZM35.000GR, K-Beater

Instructions

Step 1

Line the baking tray with parchment paper.

Add linseeds and water into a clean bowl and mix until combined.

Step 2

Fit the splashguard, then the K-Beater.

Add margarine, light brown sugar, caster sugar, flour, salt, baking powder and vanilla extract into the appliance bowl.

Add the soaked linseeds.

Mix for 1 minute on speed 3 until combined.

Add chocolate chips.

Mix for 20 seconds on speed 3 until combined.

Step 3

Form the cookie dough into golf ball sized balls.

Place the dough ballas on the baking tray and space apart evenly.

Chill in the fridge for 20 minutes.

Step 4

Preheat the oven to 160ºC.

Bake the cookies for 14 minutes at 160ºC until they are lightly golden around the edges.

Remove from the oven and let cool.

Serve.

You can also prepare this recipe* with:

Products

KENWOOD GO STAND MIXER KZM35.000RD

Kenwood Go Stand Mixer Eucalyptus Green KZM35.000GR