Best vegan chocolate
chip cookies
What you will need to make a batch for 3-4 persons:
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1/4 cup olive oil
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1/4 cup agave syrup (you can substitute for rice syrup or date syrup)
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2 tablespoons panela
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1 teaspoon pure vanilla extract
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1 ‘egg’, made using 3 tablespoons of water mixed with 1 tablespoon ground wheat bran
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1.5 cup all-purpose flour
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1 teaspoon baking powder
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Sprinkled sea salt on top
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1 cup chocolate chips (or chunks, or chopped chocolate)
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First, preheat the oven at 175C
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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.
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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.
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Add in olive oil, agave syrup, and vanilla extract, and half of the chocolate chips.
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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.
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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).
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Sprinkle over the remaining chocolate chips and press them in the dough a little more so that they stay in place.
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Bake the cookies for 10 minutes at 175C, or 8 to 9 minutes if you like them a bit under baked.