Vegan Chocolate Chip Cookies are extremely delicious. They are very cheap and easy to make, because they contain common ingredients that are easy to find in any supermarket. In addition, they are a classic and when they are baked the kitchen smells VERY good. 

On the other hand, this version is healthier because I have used whole wheat flour, and the cookies are very light but at the same time sweet and rich. Take them with a glass of your favorite vegetable-milk or also offer them with coffee or tea for a snack.

Ingredientes

Scale

  • 2 y 1/2 tazas de harina integral de trigo (375 g)
  • 1 taza de azúcar moreno, de coco o panela (180 g)
  • 1/2 cucharadita de bicarbonato
  • 1/4 cucharadita de sal (opcional)
  • 1/2 taza de leche vegetal sin endulzar (125 ml), yo usé leche de soja
  • 1/4 taza de aceite de coco (65 ml), derretido
  • 2 huevos de lino
  • 1 cucharadita de extracto de vainilla (opcional)
  • 3/4 taza de chispas de chocolate veganas (130 g)

Instructions

  1. Preheat the oven to 180ºC or 350ºF.
  2. Mix dry ingredients in a large bowl (flour, sugar, baking soda, and salt).
  3. Add the liquid ingredients to the large bowl (milk, oil, flax eggs, and vanilla extract) and stir until well combined.
  4. Add the chocolate chips and stir until well mixed. Let the dough rest in the fridge for 30 minutes to make it easier to handle.
  5. To make the cookies I usually use a ice cream scoop because it is more comfortable and clean, but you can use your hands. Put a spoonful of ice cream per cookie on a baking tray lined with parchment paper and flatten them with your hands a little, to give them shape. I got 24 cookies.
  6. Bake for about 15 minutes or until just starting to brown on the sides. Note that they should still be a little soft in the center.
  7. Let them cool on the tray outside of the oven for at least 5 minutes before transferring them to a wire rack or on a plate.
  8. You can store them in an airtight container at room temperature for about 5-7 days or in the freezer for a month.

Notes

  • You can use another type of flour, although you may need to add more or less. If you want to make them gluten-free, I would add half oatmeal and half buckwheat or brown rice flour (add more or less if necessary).
  • The baking soda could be substitute yeast or you could even eliminate this ingredient, although they will not be as fluffy.
  • You can use another type of sugar, although I have not tried making the cookies with a liquid sweetener. I guess you could, but you’d have to adjust the rest of the ingredients.
  • Coconut oil works great for sweet recipes, but any mild-flavored oil is fine. You could also substitute some nut butter for the oil, although you may need to add a little more milk, as butters are denser.
  • Chocolate chips can be substituted chopped, but be aware that it will likely melt and the cookies won’t turn out as pretty.
  • Vegan cookies can be eaten at any time of the day, for breakfast, dessert, snack, or afternoon tea.
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