Who doesn’t like cookies? I LOVE cookies. Preparing the cookie dough, baking them, the smell of freshly baked cookies in the kitchen and of course, dunkin them on my coffee every morning. Vegan cookies are super easy to make. I always use the same ratio of ingredients and then I add whatever I feel like: coconut, raisins, chocolate, cocoa, lemon, seeds… the list goes on and on.
This recipe is intended for chocolate chip cookies, which is one of my favourites, but using the same proportion of wet and dry ingredients will give an unlimited range of choices in terms of ingredients. I like using spelt and barley flour, but the recipe works great with pretty much all sort of flours. If you want a Gluten-Free option just add a bit more of water and reduce the amount of flour to 1 and 3/4 cups. In order to be able to roll and cut the cookie dough, let it sit in the fridge for an hour or two so it’s easier to shape the cookies before baking.
2 cups of flour (I use a mix of spelt and barley flour)
pinch of salt (to enhance the flavour)
3/4 cup brown sugar
1 tsp baking soda
1/2 cup water or plant based mil
2/3 cup oil
1 cup dark chocolate chips
Preheat the oven to 180° C. Combine the dry ingredients in a bowl. Do the same with the wet ingredients and mix both using a wooden spatula. The dough should be dense and easy to work with. If too sticky, add some extra flour and place in the fridge so the dough hardens. Add the chocolate chips to the mixture. Make small balls of cookie dough and place in a baking tray covered with parchment paper. Bake the cookies for about 12 minutes or until golden brown.