Easy Vegan Chocolate Chip Cookies

These are the best vegan soft, chewy chocolate chip cookies I’ve made. But be careful they are crazy addictive!

{scroll down for recipe in German}

After weeks of trying and adapting different recipes, I finally found THE ONE! I mean the one that made it through the critical feedback of my roomies, my boyfriend, my parents, neighbors and me.

When I made up the title „Easy Vegan Chocolate Chip Cookies“, I actually wanted to call them „Better than sex chocolate chip cookies“, but since I am from Switzerland I have to stay neutral. And that is what I do. I leave it to you. Make them and then make up your mind.

I am aware that Chocolate Chip Cookies might not be the most innovative thing you can do but sometimes the old classics are the best. I mean is there anything better than a warm cookie with melting dark chocolate in your mouth accompanied by a glass of sweet almond milk?

When I think back to my childhood, I actually guess that Cookies were always my favorite sweet to eat. Most people would prefer brownies to cookies but I am a Cookie girl.

Rezept auf Deutsch

115 g Margarine
70 g Kokosblütenzucker
1 EL Erdnussbutter
1 Leinsamen-Ei (1 EL gemahlener Leinsamen vermengt mit 3 EL Wasser)
1 TL Backpulver
120gr Urdinkelmehl
40gr Buchweizenmehl
1 TL Vanilleexrakt
eine Prise Salz
80 gr dunkle Schokolade, gehackt

Anleitung
In einer Schüssel die zimmerwarme Margarine mit dem Kokosblütenzucker vermengen.
Das Leinsamen-Ei, die Erdnussbutter, Vanille und Salz beigeben
Nach und nach das Mehl mit dem Backpulver zufügen bis ein fester Teig entsteht.
Gehackte Schokolade reingeben.
Den Teig zu einer Wurst formen und dann in Plastikfolie wickeln und für 20 Minuten in den Tiefkühler legen.
Backofen auf 180° vorheizen
Nun könnt Ihr schöne gleichmässige Cookies schneiden.
Diese auf dem Backblech noch etwas flachdrücken und wer mag kann noch ein paar Schokoladenstückchen obendraufgeben.
Für 10 Minuten backen und dann rausnehmen und abkühlen lassen.

Easy Vegan Chocolate Chip Cookies

 

Save Print

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Serves: 10

Ingredients

• 1 stick vegan butter (115gr margarine)
• ½ cup coconut sugar
• 1 tbsp peanut butter
• 1 vegan egg (1 tbsp linseed soaked in 3 tbsp water)
• 1⅓ cup spelt flour
• ½ cup buckwheat flour
• 1 tsp vanilla extract
• 1 tsp baking powder
• a pinch of fine sea salt
• ¾ cup dark chocolate chunks

Instructions

1. In a medium bowl combine the margarine (room temperature) with the coconut sugar.
2. Add the peanut butter, vegan egg, vanilla and sea salt.
3. Add half of the flour and 1 tsp baking powder and combine and the add the other half of the flour
4. Don't overmix! (I did this with a spatula and not with a kitchen machine)
5. Fold in the chocolate chip and form the dough until it looks like a sausage.
6. Wrap in foil and put in the freezer for about 20 minutes
7. Preheat oven to 350F.
8. With a knife, cut even sized cookies and press them slightly on a prepared baking sheet
9. Bake for 10 minutes (they might look like they are not done but they will firm after cooling down)

3.5.3229