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Vegan Chocolate Chip Cookies

Serves: 12Recipe course: Vegan, Chocolate, BiscuitsTotal time (min.): 40Complexity (1 to 3): 1
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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.


Stand Mixers
K beater


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


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.

Vegan recipes | Chocolate recipes | Cookie & biscuit recipesAll recipes


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