I’ve already made a non-vegan version of these cookies. Now, I’ll share the vegan version, since I am currently vegan. The non-vegan version can be found here:
I didn’t have time to take a picture of this batch, so many of the pictures are of the non-vegan version. However, they look the same, as you could also see on my instagram story a couple of days ago. The picture below is the vegan version.
The main differences between the vegan and non-vegan recipe is the removal of eggs and butter. Instead, flaxseeds are used to hold the cookie together (which the eggs would normally do) and extra baking powder is added to the dough (since eggs would normally also help the dough rise). Vegan butter is used instead of “normal” butter.
Remember to check that the chocolate is vegan, too! Since dark chocolate sometimes contain milk.
The recipe contains a fair amount of coconut, some oat and chopped hazelnuts, since I prefer the texture and taste, that it brings.
Vegan Chocolate Chip Cookies
- 2 tbsp flaxseeds
- 4 tbsp water
- 80 g sugar
- 300 g brown sugar
- 2 tsp vanilla extract
- 150 g vegan butter
- 2 tsp baking powder
- 365 g flour
- 75 g oats
- 110 g coconut desiccated
- 50 g hazelnut
- 150 g dark chocolate minimum 60% cocoa
- Blend the flaxseeds and soak with water for about 5 min
- Whisk together flaxseeds, sugar, brown sugar, and vanilla in a bowl
- Chop the butter and whisk it with the rest of the dough
- Stir the dry ingredients in the dough: Baking powder, flour, oat, and coconut
- Chop the hazelnuts (into fine pieces) and chocolate (into medium pieces) and add it to the dough
- Form balls at the size of tennis balls and put them on a sheet of baking paper on a baking pan. Sqezze the balls flat either with your hand or a table spoon with some flour on the back of it (so that it doesn't stick to the cookies)
- Bake the cookies in the middle of the oven at 180° C in 10-12 min