One of my favorite childhood memories in the kitchen was making chocolate chip cookies with my mom. Today, I make them vegan, but the memory remains the same. There is nothing more comforting (and delicious) than a (or a few) chocolate chip cookie.
INGREDIENTS
1 tbsp flax seeds
2,5 tbsp water
3/4 cup coconut sugar
1/2 cup Salted Vegan Butter from LeGrand
2 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1 tsp salt
1 cup vegan chocolate chunks (or chips)
STEPS
1. Preheat the oven to 350 °F and line 2 baking sheets with parchment paper.
2. In a large bowl, add flax seeds & water (to make a flax egg). Wait 5 minutes so that the mixture becomes a gel. Add sugar and vegan butter & mix until it becomes creamy (I don’t have a hand mixer but if you do, it would be much faster!) Add vanilla extract and mix again.
3. Add flour, baking powder & salt. Mix well, then add chocolate chips and fold in. Refrigerate the dough for about 30 minutes.
4. After the dough is done chilling, scoop out cookies (I like to use an ice cream scoop) and keep them in moind shapes while spacing them 2 inches apart (it should make around 16-18 cookies). Bake 15 minutes or until the edges are golden. Let cool before storing away in a container for around 5 days.
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