Vegan double chocolate chip cookies
Servings: cookies
Ingredients:
- 80 g sunflower oil
- 50 g water
- 20 g vegan milk
- 1 tsp vanilla bean paste
- 160 g buckwheat flour
- 50 g cacao powder unsweetened
- 160 g coconut sugar or light brown sugar
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- 120 g dark chocolate chips or chopped chocolate
- 50 g hazelnuts blanched and chopped
Instructions:
Measure out your sunflower oil, water, vegan milk, and vanilla bean paste into a glass bowl. Whisk the liquids together until they form an emulsion and set aside
Measure the buckwheat flour, cacao powder, bicarbonate of soda, salt, and sugar in a large mixing bowl and mix
Pour the oil emulsion into the dry ingredients and mix with a wooden spoon. It will start to form a shiny dough that holds together when compressed between your fingers
Top tip: I sometimes like to use my hands after mixing to ensure the dry ingredients are fully incorporated into the wet
Now pour in your chocolate chips and chopped hazelnuts into the dough and gently fold them in
Cover your mixing bowl and put it into the fridge for at least 30 minutes (or overnight) so that the dough stiffens- Meanwhile, heat up your oven to 180°c (fan)
- Line a large baking tray with baking parchment (I used tin foil but only because I ran out of parchment...)
Take the cookie dough out of the fridge and using a metal spoon, form the dough into equal individual balls and place evenly on the lined tray- Press the dough balls down with the back of a metal spoon so that they form slightly larger circles, this will help make them flatter
- Bake the cookies in your preheated oven for 12 minutes
Remove the cookies from the oven once the time is up, they should still look a little soft on top as they will harden as they cool
Let them cool for at least 5 minutes before moving them onto a cooling rack- Give it about 20 minutes before eating them, but I do recommend saving some for the next day as they become wonderfully chewy
