Vegan Chia Chocolate Chip Cookies – Death By Chocolate Edition

Ingredients for 1 servings:

• 20 g chia seeds
• 50 ml water
• 190 g margarine
• 200 g sugar
• 2 tsp agave syrup
• 2 tsp vanilla sugar
• 300 g spelt flour type 630
• 1 pinch of salt
• 1 tsp, heaped baking powder, approx. 4 g
• 120 g dark chocolate coating
• 50 g sultanas or raisins
• 2 tbsp almond butter or peanut chocolate spread
• 30 g baking cocoa

Instructions

Working time approx. 45 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 25 minutes

Cut the margarine into pieces and let it soften at room temperature. If necessary, use a hairdryer for assistance. Mix the chia seeds with water and let it swell for at least 10 minutes. Preheat the oven to 180°C fan/convection oven. Place an ovenproof glass of water on the bottom of the oven to make the cookies fluffier. Line two baking sheets with baking paper. Cream the margarine and sugar with a hand mixer until creamy. Add the agave syrup, soaked chia seeds, and vanilla sugar and stir in. In a separate bowl, combine the flour, baking powder, a pinch of salt, and cocoa powder. Sift half of the mixture into the bowl and stir. Chop the dark chocolate and add it along with the sultanas and almond butter. Sift the remaining flour mixture over the mixture and knead everything into a dough. Moisten your hands, shape the dough into approximately 35 tablespoon-sized balls, and place them on the prepared baking sheets. Bake the sheets one after the other for approximately 13 minutes each. After baking, let the cookies cool completely. They will be soft at first but will firm up as they cool. Notes: This recipe is based on an existing vegan chocolate chip cookie recipe, which leaves plenty of room for experimentation, such as replacing some of the chocolate with cashews. Non-vegan versions could partially replace the sugar with honey for a caramel flavor.