Vegan Chocolate Chip Cookies
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
Ingredients
Servings
12
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.