John Myers
Ingredients for 1 servings:
- 250 g margarine, vegan
- 100 g raw cane sugar
- 100 g sugar, white
- 4 tbsp vanilla sugar (I always make mine myself)
- 1 tsp salt
- 3 tbsp water
- 2 tbsp soy flour, slightly heaped
- 280 g wheat flour
- 1 tsp, heaped baking soda
- 160 g macadamia nuts
- 100 g chocolate (drops), white, vegan
- 200 g peanuts, preferably salted
- 50 g chocolate (dark chocolate), vegan
- 100 g chocolate (dark chocolate drops) vegan
- 100 g chocolate (drops), white, vegan
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 28 minutes
absolutely delicious and vegan
Chop the nuts and drops into small pieces if necessary; it’s okay if they’re different sizes. Beat the margarine with all the sugar and salt using a mixer, then add the soy flour and water. Mix a little flour with the baking soda and add it little by little to the sugar mixture, continuing to mix with the mixer. Finally, fold in the nuts and/or drops. For the double chocolate chip cookies, replace 25g of margarine with 50g of melted, vegan dark chocolate. Drop the dough onto the baking sheet using two teaspoons, making heaps about the size of a walnut; don’t smooth it down! Leave enough space between the heaps, as the dough will spread a lot! It’s best to make 8 per tray, 3 on the outside and 2 in the middle. Bake at 190°C for about 7-8 minutes, until the edges are lightly browned, then remove from the oven. Let cool for a moment. For the first 3-4 minutes, the cookies will be very soft, easy to shape, and break. They’ll harden as they cool, but remain nice and tender inside. Then, carefully transfer them to a wire rack lined with parchment paper using a spatula to cool completely. This yields about 30-40 cookies.
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