Large, flat chocolate chip cookies that are perfectly chewy, chocolatey and sweet, they make for the best special occasion treat. These vegan chocolate chip cookies are simple to make and also make great little edible gifts when placed in a beautiful jar and wrapped with ribbon.
If you’re a household that likes to celebrate Christmas with little people, these are perfect to make as cookies to leave out for Santa.
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Vegan Chocolate Chip Cookies
- 112 g vegan butter
- 125 g brown sugar
- 1 super flax egg 3 tablespoons aquafaba with 1 tablespoon flaxseed meal
- 1/2 tsp pure vanilla extract
- 200 g plain flour
- 1 1/4 tsp bicarb soda
- 1/4 tsp salt
- 130 g 70% dark chocolate
In a small dish, mix 3 tablespoons of aquafaba (chickpea watewith 1 tablespoon flaxseed meal and stir to combine. Set aside.
preheat oven and line 2 large baking trays with baking paper.
Add butter and sugar into a free standing mixer with paddle attachment or a hand held mixer and cream on medium speed until well combined.
add the flax egg and vanilla and continue to mix for a further 30 seconds.
sift the flour and bi carb soda and salt into your mixing bowl and turn down the speed. Mix until well combined, pausing to scrape down the sides of the bowl to ensure everything is evenly mixed.
Use a tablespoon measurement to spoon out dough onto your prepared tins. be sure to space the raw dough apart as it will spread. No more than 6 cookies to a tray.
Bake in the oven for approximately 10 - 15 minutes or until the edges are just starting to turn golden.
Remove from the oven and allow to completely cool - if you can resist.
Store in an airtight container in the fridge - i love them to a day later once they have hd some time to chill in the fridge.
While I haven’t tried it myself, I don’t see any harm in using a good quality gluten free flour to make the cookies gluten free.