RECIPE: Vegan chocolate-chip cookies
I have always struggled to get a perfect, crumbly cookie that is crunchy on the outside and chewy on the inside but after years of eating too many batches of failed cookies I have finally achieved the perfect cookie. These take 10 minutes to prepare and only 14 minutes to bake and are a perfect treat, but be warned, they do contain a fair amount of sugar.
1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
½ cup brown sugar
1/3 cup white sugar
½ cup non-dairy margarine (I use Nuttelex with coconut oil)
1 tsp vegetable fat shortening (I use Copha)
1 tsp vanilla
1 ¼ cups plain flour (I use wholemeal plain flour)
1 tsp baking powder
½ tsp salt
1 cup of vegan choc chips/cacao nibs
Pre-heat the oven to 180 degrees celsius, and line baking trays with baking paper or silicone baking mat.
Prepare the flax egg by gently mixing 1 Tbsp of ground flaxseed with 3 Tbsp of water, then set aside in the fridge until needed.
Using a spoon or beater, combine brown sugar, white sugar and margarine in a bowl, mixing until smooth.
Melt the vegetable fat shortening in a double boiler. Once melted, add the vegetable fat shortening, vanilla, and the flax egg to the mix and stir until well-combined.
Add in flour, baking powder and salt, stirring until the mix becomes a thick dough. The fold in the chocolate chips or cacao nibs.
Roll mixture into an inch-wide ball and press onto baking tray.
Bake in oven for 14 minutes or until golden.
Note: You can turn these cookies into cookie sandwiches by combining 2 parts icing sugar to 1 part non-dairy margarine, 1tsp melted vegetable fat shortening and 1-2tsp vanilla essence. Spread on the base of one cookie, and then place another on top to resemble a sandwich.