CHOCOLATE CHIP COOKIES
MAKES 10–12
1 tbsp flaxseed meal
3 tbsps soy milk
80g vegan butter
45g coconut sugar
1 tsp vanilla extract
1 shot espresso or 1 tsp instant coffee
mixed with 2 tsps hot water
225g plain flour
½ tsp baking powder
90g vegan dark chocolate chips
1 Preheat oven to 160°C fan-forced. Line a baking tray with baking paper.
2 Combine the flaxseed meal and soy milk in a bowl and set aside. 3 Place the
vegan butter, coconut sugar and vanilla extract in a large mixing bowl. Using a
hand-held mixer, beat on medium for 2–3 minutes or until velvety. Stir through
the coffee and flaxseed mixture, then sift in half the flour and all of the baking
powder. Set mixer to low and beat until the ingredients are well combined. Add
the remaining flour and fold through, then add half the chocolate chips and knead
into the dough. 4 Roll heaped tablespoons of the dough into 10–12 even-sized
balls. Gently flatten the balls to about 1.5cm thick and press a few chocolate chips
into the top of each cookie. 5 Bake for 15 minutes or until golden. Allow to cool
for 5 minutes before eating, as the chocolate will be very hot.Recipes from
The Global
Vegan by Ellie
Bullen (Plum –
Pan Macmillan,
$34.99). Out now.LIFESTYLE