One Bowl Double Chocolate Chip Cookies
April 19, 2015
This picture is on my main instagram @nicoolest_:)
Here's the link to the original recipe.
Without further a due, this is my rendition of the One Bowl Chocolate Chip Cookie (vegan of course)!
Ingredients:
WET INGREDIENTS:
2 tablespoon ground flax mixed with 6 tablespoons water110g virgin coconut oil (do not melt)
80g peanut butter
100g unpacked brown sugar
100g natural cane sugar
2 teaspoon vanilla extract
DRY INGREDIENTS:
1 teaspoon baking powder
1/2 teaspoon fine grain sea salt
6 tablespoons cocoa powder
380g wholemeal flour
1-2 teaspoons non-dairy milk (only if needed to moisten batter)
Add the rest of the wet ingredients into the bowl with the flax egg (coconut oil, peanut butter, brown sugar, cane sugar, and vanilla).
Now, beat in the dry ingredients, one by one, as you go down the ingredient list (baking soda, salt, cocoa powder, flour).
The dough should be moist enough to form balls without cracking, but not super sticky.
Stir the chocolate chips into the batter by hand.
Shape balls of dough (about the size of a golf ball or 2 heaping tablespoons) and place on the baking sheet 2-3 inches apart. Gently press down on each ball with your hand to form a disc (it should be 1/2-inch thick or so).
Bake for about 12-15 minutes (I baked for 15 mins) until the cookies are spread out nicely.
Cool cookies on the baking sheet for 7 minutes or so and then transfer to a cooling rack for another 10-15 minutes.
Enjoy the cookies with a nice glass of non-dairy milk :)
1 teaspoon baking powder
1/2 teaspoon fine grain sea salt
6 tablespoons cocoa powder
380g wholemeal flour
1-2 teaspoons non-dairy milk (only if needed to moisten batter)
As many vegan chocolate chips as you want
Directions:
Preheat oven to 170-180 degrees Celsius and line a large baking sheet with parchment paper. In a large mixing bowl, mix together the flax and water and set aside for a few minutes so it can thicken up. Whisk the flax egg again once thickened.
Beat/mix the ingredients until combined and smooth.
If your dough is a bit dry, add a teaspoon (or two) of non-dairy milk and beat the mixture again.
The dough should be moist enough to form balls without cracking, but not super sticky.
Stir the chocolate chips into the batter by hand.
Shape balls of dough (about the size of a golf ball or 2 heaping tablespoons) and place on the baking sheet 2-3 inches apart. Gently press down on each ball with your hand to form a disc (it should be 1/2-inch thick or so).
Bake for about 12-15 minutes (I baked for 15 mins) until the cookies are spread out nicely.
Cool cookies on the baking sheet for 7 minutes or so and then transfer to a cooling rack for another 10-15 minutes.
Enjoy the cookies with a nice glass of non-dairy milk :)
Hope you really try out this recipe! It's DELICIOUS <3
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