Vegan Chocolate Chip Cookies
These rich, vegan Chocolate Chip Cookies are crunchy on the outside and chewy on the inside.
Prep Time5 mins
Cook Time10 mins
Servings: 12 Cookies
- 1 Tbs Chia Seeds
- 3 Tbs Water
- 1 cup Nut Butter Cashew, almond or peanut butter
- 3/4 cup Brown Sugar
- 1 tspn Vanilla Extract
- 1 cup Wholemeal Plain Flour
- 1 tspn Baking Powder
- 1/3 cup Vegan Chocolate Chips or 2 Tbs Sprinkles
Preheat oven to 180 degrees C. Line a baking tray with baking paper.
Make up a chia egg by adding chia seeds and water to a jug and stir. Allow to sit for a few minutes to let the chia seeds gel up in the water.
Add nut butter, sugar, vanilla and chia egg to a food processor or mixing bowl. Process or mix on medium speed of an electric hand mixer until combined and the sugar has dissolved.
Sift in flour and baking powder. Process or mix until it forms thick crumbs.
Add chocolate chips and process or gently mix until it forms a dough. It may seem dry to start with, but it should come together to form a dough. If the mix is too dry you could add 1 Tbs of plant based milk, but do not add too much or the dough will become sticky and lose its texture.
Roll a dessertspoonful of dough into a ball. Press between your palms to form a cookie shape and place on the prepared baking tray. Repeat with remaining dough.
Bake for approximately 10 - 15 minutes, until golden brown. The cookies harden further as they cool, so they won't come out of the oven completely solid. Transfer cookies to a cooling rack.
Leftover cookies (if you have any!) can be stored in a sealed container in the fridge, or frozen.