Vegan Chocolate Chip Cookies

Ingredients for 1 servings:

• 20 g chia seeds
• 50 ml water
• 190 g butter substitute or margarine, vegan
• 200 g brown sugar, alternatively cane sugar
• 2 tsp beet syrup, alternatively molasses, maple syrup or agave syrup
• 2 packets of vanilla sugar
• 300 g wheat flour or spelt flour, or mixed
• 4 g baking soda
• n. B. Salt
• 200 g dark chocolate or chocolate chips

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

crispy on the outside, soft on the inside, delicious and vegan, makes 35 pieces

Preheat the oven to 180°C fan/convection oven. Combine the chia seeds and water in a small bowl and let it swell for about 10 minutes. Line a baking sheet with baking paper. Using the whisk attachment of a mixer, mix the vegan butter or margarine and sugar until creamy. Then add the swollen chia seeds, the sugar beet syrup, and both packets of vanilla sugar and continue mixing. While continuing to mix, first add the flour, followed by the baking soda and salt. Alternatively—or if the dough is too tough—you can also knead everything by hand. Finally, mix in the chocolate chips or chopped chocolate. Using a tablespoon or ice cream scoop, drop the finished dough onto the baking paper in small blobs, about 5-6 cm apart. The blobs of dough can be shaped slightly rounder and flattened with a spoon, but this is not necessary. Bake the cookies at 180°C fan oven for a maximum of 15 minutes, otherwise they will become too hard.