Vegan Chocolate Chunk cookies
Therese vegan chocolate chunk cookies are crisp on the outside, but inside they're perfectly soft-chewy and stuffed full of big, rich chunks of gooey chocolate. Recipe from veganrecipebowl.com
Servings: 10 large cookies
Calories: 237kcal
Ingredients
Flax gel
- 1 tbsp ground flaxseed + 3 tbsp water
Wet
- 75 g coconut oil
- 75 g soft dark brown sugar
- 50 g granulated sugar
- 1 tsp vanilla extract
Dry
- 200 g plain flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ teaspoon salt
chocolate chunks
- 75 g dark chocolate cut in to chunks
Instructions
- Pre-heat your oven to (180 °C / Fan 160 °C / 350 °F / Gas 4) and line a couple of baking trays with baking paper.
- Add the ground flaxseed and water to a bowl and stir. Set it aside to thicken (takes about 5 minutes).
- Warm the coconut oil until it turns liquid. Mix together the melted coconut oil and sugar, then stir in the flax gel and vanilla until fully incorporated.
- In a large bowl, mix the dry ingredients (flour, baking powder, baking soda and salt) until evenly distributed. Pour in the wet ingredients from step 3. Mix until a stiff dough forms, then stir in the chocolate chunks.
- Divide the dough into 10 pieces. Roll each piece in to a ball and place well spaced apart on the trays.
- Bake for around 15 minutes, or until they have spread out flat and turned a lightly golden at the edges. Allow to cool for a few minutes on the tray before transferring to a cooling rack.
Notes
Storage: Cool cookies completely before storing. They keep for up to two days in an airtight container in a cool place.