Jodie’s Vegan Chocolate Cookies

Jodie’s Vegan Chocolate Cookies

Jodie’s Vegan Chocolate Cookies

Jodie’s Vegan Chocolate Cookies

Jodie’s Vegan Chocolate Cookies

Prep Time 15 mins
Cook Time 35 mins
Course Dessert
Servings 12

Ingredients
  

  • 1/2 cup vegan butter, melted
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon ground flaxseeds
  • 1/4 cup soy milk
  • 1 1/2 cups all purpose flour
  • 1/2 cup dutch-processedcocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup vegan chocolate chips

Instructions
 

  • Preheat the oven to 350°F (180°C/ 160°Cfan/ Gas mark 4). Line a baking sheet withparchment paper.
  • Melt the vegan butter, then add to alarge bowl with the sugar and mix wellwith a large spoon. Now stir in thevanilla, flaxseeds and soy milk until wellcombined.
  • Over the bowl with the wet ingredients,sift in the flour, cocoa powder, bakingsoda and salt. Stir to combine. Thedough will be quite thick, so you can useyour hands if needed. Now fold in thechocolate chips, leaving some to place ontop of the cookies for decoration if youwant. Again, you may need to use yourhands to really get the chocolate chipsincorporated.
  • Scoop about 2 tablespoons of the doughat a time, roll into a ball, then flatten a biton the baking sheet. They will spread outmore as they bake. Decorate with a fewmore chocolate chips on top, if desired.
  • Bake for about 10 minutes. They will seemtoo soft, but will firm up as they cool.Let them cool on the baking sheet for 5minutes, then transfer to a cooling rack tocool completely.
  • Eat what you like and store any leftovercookies in a covered container at roomtemperature for 3-4 days or the refrigeratorfor 1 week. They freeze well too.
Keyword aster group, Jodie’s Vegan Chocolate Cookies
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