John Myers
Ingredients for 1 servings:
- 190 ml rapeseed oil
- 400 g sugar
- 2 tsp vanilla, ground
- 1 tbsp, heaped flaxseed
- 125 ml soy milk (soy drink) or other plant milk
- 300 g flour
- 75 g cocoa, defatted
- 1 tsp baking soda
- ½ tsp salt
- 200 g chocolate drops (dark chocolate drops), vegan
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes
vegan, makes about 50 pieces
Preheat the oven to 180°C. In a blender, process the flaxseed into a powder, then add the soy milk and continue blending for another 30 seconds. Let the mixture stand. If you don’t have a blender, a mortar and pestle will also do. In a large bowl, combine the cocoa, flour, baking soda, and salt. Set the mixture aside. In another large bowl, beat the sugar and oil until fluffy. Add the flaxseed-soy milk mixture and the vanilla and mix well. Gradually stir in the combined dry ingredients. Finally, add the chocolate chips. Shape the dough into small balls and flatten them into approximately 3 cm discs. Place these on a baking sheet lined with baking paper and bake in the oven for 10 minutes. Let the cookies cool on the baking sheet for about 5 minutes, then carefully transfer them to a cooling rack using a spatula and let them cool completely. Note: The dough will be quite stiff at the end and may need to be mixed by hand until the end. Tip: You can also make chocolate nut cookies. Simply replace some of the chocolate chips with chopped and roasted nuts.
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