I am inspired to highlight this recipe again as I made a batch for a vegan friend & got a thumbs up from him! Of course, I ate more than my fair share in the process so it’s safe to say it’s still one of my favourites!
This recipe is from one of my favourite mostly vegan sites, MyCaliforniaRoots. If you’re wondering why the amounts are strange, it’s because I converted them from Cup to Gram amounts – I like the convenience of weighing everything into a bowl.
- 1 Tbsp ground flax + 3 Tbsp water (replaces the egg in non-vegan
- 187.5g all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 113g vegan butter
- 75g packed dark brown sugar (I use dark muscavado sugar – gives the co
kie a nice smoky flavour)
- 50g white granulated sugar
- 1 tsp vanilla extract
- 1 cup non-dairy chocolate chips
- Pre-heat the oven to 180 degrees centigrade.
- Place a piece of parchment or baking paper over a cookie tray, or lightly
rease a cookie baking sheet.
- Combine the flax seed & water in a small bowl. Set aside.
- Combine the flour, baking soda & salt in a second bowl. Set aside
- Place the room-temperature butter in another bowl. Add the sugars and whisk vigourously for about 2 minutes, till light & fluffy.
- Add the flax mixture & vanilla extract to the butter mixture, and whisk until well combined.
- Add the flour mix to the butter mixture, and stir together with a wooden spoon until just combined – do not over mix.
- Add the chocolate chips & gently fold into the batter.
- Drop by heaping teaspoon onto the baking sheet.
- Bake for 12-14 minutes, until just barely beginning to brown on the bottom.
- Remove from the oven and cool on the baking sheet for about 5 minutes.
- Transfer to wire rack & cool for 10 minutes before you attack the cookies!