Best vegan chocolate
chip cookies

What you will need to make a batch for 3-4 persons:

 

  • 1/4 cup olive oil

  • 1/4 cup agave syrup (you can substitute for rice syrup or date syrup)

  • 2 tablespoons panela

  • 1 teaspoon pure vanilla extract

  • 1 ‘egg’, made using 3 tablespoons of water mixed with 1 tablespoon ground wheat bran 

  • 1.5 cup all-purpose flour

  • 1 teaspoon baking powder

  • Sprinkled sea salt on top

  • 1 cup chocolate chips (or chunks, or chopped chocolate)

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  1. First, preheat the oven at 175C

  2. Prepare the ‘egg’ by mixing 1 tablespoon ground wheat bran with 3 tablespoons water. Alternatively, you can use ground flax seeds. Leave to rest for 10 minutes.

  3. Meanwhile, in a large bowl, mix dry ingredients: flour, baking powder and panela and give the bowl a quick shake, so that the ingredients roughly come together.

  4. Add in olive oil, agave syrup, and vanilla extract, and half of the chocolate chips.

  5. Mix all ingredients until a dough forms. You can use a handmixer with a dough-like hook, or how we usually  do it in the kitchen: use a glove and squeeze the ‘massa’ with your hands until it all comes together.

  6. Form round cookie shapes by forming a ball first, then pressing it down with the palm of your hand (really, you can form these cookies as small or large as you want them to be).

  7. Sprinkle over the remaining chocolate chips and press them in the dough a little more so that they stay in place.

  8. Bake the cookies for 10 minutes at 175C, or 8 to 9 minutes if you like them a bit under baked. ​

 

 

 

 

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