Vegan chocolate chip cookies

Ingredients for 16 servings:

• 200 g wheat flour type 405
• ¾ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 150 g raw cane sugar
• 125 g dark chocolate, 70% cocoa content
• 85 ml sunflower oil
• 2 tsp vanilla extract or vanilla sugar
• 4 tbsp water

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 52 minutes

Combine the flour, baking powder, baking soda, salt, and raw cane sugar in a large bowl and mix well. Break the chocolate into small pieces or, if you like, cut it into small pieces with a knife. Add it to the other ingredients in the bowl and mix well again. Whisk the sunflower oil, vanilla extract, and water vigorously in a small bowl until the ingredients are well blended. Now pour the wet ingredients into the dry ingredients in the bowl and mix with a wooden spoon until a crumbly dough forms. Then form it into a ball, wrap it in cling film, and refrigerate for at least 30 minutes. Preheat the oven to 190°C (top/bottom heat) or 180°C (fan oven). Line two baking sheets with baking paper. Use a tablespoon to take small pieces of dough, quickly shape them into ping-pong ball-sized balls of about 40g, and place them on the baking sheets about 10cm apart. Bake in the preheated oven for about 12 minutes, until the cookies have golden brown edges. They will still be soft in the center at this point. After cooling, however, they will have that typical American cookie texture: crispy on the outside, soft and chewy in the middle. Approximately 120 calories per serving.