Vegan Double Chocolate Chip Cookies
Yummy, easy, crunchy double choc chip cookies. Fully vegan using staple baking ingredients.
- Prep time
- 15 min
- Cook time
- 14 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp chia egg
- 120 g dairy-free butter
- 75 g white sugar
- 60 g brown sugar
- ½ tsp vanilla essence
- ½ tbsp cocoa powder
- 190 g plain white flour
- 1 tsp baking soda
- ½ tsp salt
- 100 g chocolate (i used 70% dark chocolate - feel free to use your favourite vegan chocolate)
- 2 tbsp soy milk (or other plant milk - ONLY IF NEEDED)
- A sprinkle salt flakes (optional topping)
Instructions
- 1
Create a chia egg by combining chia seeds and 6 tbsp of boiling hot water. Stir very well. There should be no lumps of chia left. Put aside for 10 minutes to let set.
- 2
In the meantime, mix butter and sugar using a silicone spatula. If you use a whisk, all the butter will get stuck on the inside part of the whisk so I would recommend against doing that. Simply just use a spatula which will help press the butter into the sugar, helping it melt into the sugar and create an even mixture. Once you’ve mixed them well, add chia egg and vanilla essence to your butter/sugar mixture.
- 3
Sift together all your dry ingredients (flour, baking soda and salt) into a separate medium-sized bowl. Then mix them well using a fork or a spoon. Make sure that all the dry ingredients are mixed really well. You don’t want to any parts of the mixture to have a big concentration of baking soda.
- 4
Chop up your chocolate into small pieces. You can cut as small or big as you’d like – this is entirely up to you.
- 5
Then add your dry mixture to your wet (butter/sugar/vanilla/chia egg) mixture. Mix very well using a silicone spatula. Fold in chocolate chips. The batter should be easy to mix and not dry. If your mixture is dry, add soy milk 1 tbsp at a time.
- 6
Line a baking tray with baking paper. Then divide the mixture into cookies and bake at 180°C / 356°F (fan oven setting) for 14-16 minutes. If you’d like the cookies to be flatter, remove them from the oven every couple of minutes and bang the tray against a kitchen counter or a table.
- 7
When serving, sprinkle with some salt flakes (optional).