Chocolate Chip Cookies
How do you make vegan whole-grain chocolate cookies?
Sift whole wheat flour, cocoa, and baking powder; add salt, vanilla, muscovado sugar, and chocolate chips. Add oil and plant milk, mixing until combined. Form balls, flatten them slightly on a tray, and bake at 180°C for 10-12 minutes. Let them cool completely so they firm up.
Delicious and indulgent cookies for chocolate lovers, like every single member of my family. Whole-grain and double chocolate, I assure you that you will love them.
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Servings: For 30-35 cookies
Ingredients
- 340 g whole wheat flour
- 130 g whole cane muscovado sugar
- Pinch of vanilla
- 20 g unsweetened cocoa powder
- Pinch of salt
- 12 g baking powder
- 160 ml sunflower oil
- 100 ml unsweetened rice, oat, or soy plant milk
- 100 g chocolate chips
Instructions
Start by sifting the whole wheat flour and baking powder into a large bowl.
Also sift in the unsweetened cocoa powder.
Add the pinch of salt and vanilla powder. Mix.
Add the sugar. Mix.
Add the chocolate chips.
Pour in the oil.
Lastly, add the plant milk.
Mix the ingredients well until everything is fully combined.
Preheat the oven to 180°C (350°F). Take small portions of dough and form balls about the size of a walnut. Place them on a baking sheet lined with parchment paper and gently flatten them just a little.
Bake for 10-12 minutes at 180°C (350°F). Remove from the oven and let cool completely before taking them off the tray.
Enjoy them cold with your favorite drink. Note: They stay fresh for up to 4 days in an airtight container or cookie tin.
Enjoy your meal!
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- 340 g whole wheat flour
- 130 g whole cane muscovado sugar
- Pinch of vanilla
- 20 g unsweetened cocoa powder
- Pinch of salt
- 12 g baking powder
- 160 ml sunflower oil
- 100 ml unsweetened rice, oat, or soy plant milk
- 100 g chocolate chips