Ultimate Vegan Chocolate Chip Cookies
These really are the ‘ultimate’ vegan cookie. You truly won’t believe it’s made without egg or butter.
Patience is a virtue with this recipe, the cookies won’t turn out half as good if you don’t refrigerate for 24 hours.
In a large mixing bowl, combine the flours, salt and bicarb. Meanwhile, melt the vegan butter over a low heat in a saucepan. Once completely melted transfer to a bowl and allow to cool to room temperature. Placing this in the fridge for about 15 minutes will help speed cooling.
In another large bowl, combine the melted butter with the sugars, flax egg and vanilla. Beat with a hand or stand mixer until nice and caramelly This shouldn’t take longer than a couple of minutes.
Begin to incorporate the flours about 1/3 at a time, mixing until just incorporated. Pour the chocolate chips in and mix with a wooden spoon. Taste the amazingness and try not to eat it all.
Use an ice cream scoop to scoop mounds of cookie dough onto a baking tray lined with parchment paper. Don’t worry about spacing them out at this point as they can be moved again before going into the oven. Cover and refrigerate for 24 hours if you can. This will give them optimal taste, shape and texture.
When you’re ready to cook, preheat the oven to 180˚C. Place cookies about 3″ apart around a baking tray lined with parchment paper. Bake for 12-14 minutes. Allow cookies to cool for 5 minutes on the tray before transferring them to a cooling rack. They will be very delicate so be careful! For best experience, allow them to cool completely before tucking in.