• Mindy

Vegan Chocolate Chip Cookies





I'm not much of a sweets person BUT I won't ever say no to chocolate chip cookies. These cookies are simple to make and they're warm, gooey, and sweet.





I had some psyllium husk lying around (because that's normal haha), and was out of flax so I used that instead as an egg replacer. (I found mine at Winners/Home Sense but you can also find these at Whole Foods)







Vegan Chocolate Chip Cookies


Prep time: 10 minutes

Cook time: 16 minutes

Total time: 26 minutes


Serving: 3-4 (or 2 depending on how many cookies you want to eat!)


Note: You don't have to use psyllium husk - I used it as an egg replacer and if you don't have that at hand, you can substitute with "flax eggs"


Note 2: I adapted this recipe from School Night Vegan's recipe


Ingredients:

- 230 g of vegan butter (or regular butter)

- 350 g of flour

- 1 tsp of baking powder

- 3/4 tsp of baking soda

- 200 grams of coconut sugar

- 2 tsp of psyllium husk powder + 8 tsp of water

- 6 tbsp of almond milk (or other plant milk)

- pinch of cinnamon

- 1 cup of dark chocolate chip


Instructions:

1. Preheat oven to 320 F.


2. Mix together the psyllium husk with the 8 tsp of water and let it sit while you prep the rest of the ingredients


3. Whisk together the flour, baking powder, cinnamon, and baking soda


4. Met the vegan butter in a small skillet or pot and then let cool for 5-7 minutes.


5. Pour the butter into a big bowl with the sugar and mix until everything's combined. Add in the psyllium husk powder and add the almond milk. Mix well so that there aren't clumps of psyllium husk.


6. Add in the flour and mix together - but do not overmix!


7. Pour in the chocolate chips to make sure it's thoroughly distributed in the dough.


8. Take 2-3 tbsp of dough onto a baking pan covered with parchment paper, making sure the cookies are 2-3 inches apart. Bake for 16 minutes.


9. Let cool on the pan for 5 minutes before placing them on a cooling rack.


Enjoy! :)


xoxo


M

© 2019 MINDY KIM

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