A rich and crunchy afternoon treat
Christmas is coming closer so it’s time to practice our baking skills. For this recipe I wanted to try a vegan variation of the loved chocolate chip cookie. For some reason people can’t imagine vegan pastries to be as good as regular ones, they are SO wrong. Vegan baking not only demands you to be creative with your ingredients, it also replaces basic ingredients like eggs or butter with rich and flavourful products.
You don’t have to be vegan to love this recipe. Also great if you have a dairy intolerance like myself, butter-based cookies usually give me a stomachache.
Although you can make this recipe by hand, a standmixer does come in handy for messy chefs such as myself. What also helps is prepping all the ingredients before you start combining them.
Let’s bake! 🍴
How do you make it?
1. Combine the dry ingredients, besides the sugar, in a bowl.
2. The texture of the coconut oil should be like that of soft butter, you can easily put your spoon through it but it can’t be liquid. Melt the sugar into the coconut oil by using a whisk. Make sure these are well combined for the best result.
3. preheat the oven to 170 degrees.
4. Add 6 tablespoons of almond butter to the sugar mixture and combine it using a whisk. When it starts to look like a creamy texture, add in the chia egg and continue whisking.
5. Gradually add in the flour. The texture of the dough might be a bit drier than you are used to with a butter recipe. Don’t let this scare you. If the dough doesn’t roll in a nice consistent and smooth ball, knead in some more coconut oil. The dough can’t be too oily either, the coconut oil will give a softness to the cookies once out of the oven.
6. Add the chocolate chips and knead them into the dough.
7. Roll the dough into a long sausage and divide it into even pieces. Roll those into small balls and squash them into a cookie shape.
8. Bake in the preheated oven until golden brown.
ps: you can also replace the flour with almond flour if you want to make it grain free!