Vegan Chocolate Cookies
Crispy on the outside, soft on the inside – with this simple chocolate cookie recipe without butter, egg, and milk, you’ll impress not only vegans!
1/2 cup (120 grams) vegan butter or margarine or 1/3 cup (90 grams) oil
1/3 cup (80 grams) sugar
1/2 cup (100 grams) brown sugar
1/4 cup (60 milliliters) soy milk or oat/almond milk
1/2 teaspoon vanilla paste or the inside of a vanilla pod
1 4/5 cups (210 grams) all-purpose flour
1/8 cup (30 grams) cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (140 grams) vegan dark chocolate chips
Melt the vegan butter. Mix it well with both types of sugar. Stir in the vegan milk and vanilla paste. Combine the flour, cocoa, baking powder, and salt. Mix briefly but vigorously with the wet ingredients.
Set aside 1-2 tablespoons of dark chocolate chips. Add the rest to the cookie dough. Chill the dough in a Tupperware container or similar for at least an hour (longer is always better).
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) with both top and bottom heat. Line 1-2 baking sheets with parchment paper. Form round 12 balls from the (quite sticky) dough. Space them apart on the baking sheet and press them down slightly.
Bake the cookies for about 11-12 minutes; they should still appear very soft! Sprinkle the remaining chocolate chips on top, which will melt slightly. Let them cool on the baking sheet before removing them.
Make sure to use vegan chocolate chips. Most dark chocolate chips with a high cocoa content are usually vegan. Instead of chips, you can also use chocolate chunks or regular chopped vegan chocolate or couverture.
Tip: If you like, you can briefly microwave the vegan chocolate cookies without eggs at low wattage just before eating. This will give them a particularly nice consistency.
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