Ingredients:
Dry ingredients:
1 cup of wheat flour (type 405)
1/2 TL baking powder
1/4 teaspoon of soda
1/4 teaspoon salt
Moiste ingredients:
1/2 cup of vegan butter, soft
1/2 cup of brown sugar
1/4 cup of white sugar
1 flaxseed egg (1 tablespoon of ground flax seeds + 3 tablespoons of water)
1 teaspoon vanilla extract
Addition:
VEGO Melts (at will)
Preparation:
Preheat: Preheat the oven to 175 ° C (350 ° F).
Prepare flaxseed egg: Mix 1 tablespoon of ground flax seeds with 3 tablespoons of water and let it swell for 5 minutes.
Mix dry ingredients: Mix flour, baking powder, baking soda and salt in a bowl.
Mix the moist ingredients until creamy: Beat the soft vegan butter with brown and white sugar in a second bowl. Then stir in the prepared linseed egg and the vanilla extract.
Combine: Gradually stir the dry ingredients under the moist until an even dough is created.
Fold in VEGO Melts: Carefully work in the dough at will.
Form cookies: Place dough portions on a baking sheet with a tablespoon of dough and press lightly flat (About 1 frequent el dough per cookie).
Bake: Bake for 10–12 minutes until the edges are golden brown.
Let cool: Let it cool on the sheet for a few minutes, then place on a grille and let it cool completely.
Enjoy your delicious vegan chocolate chip cookies!
