Vegan Chocolate Chip Cookies
15
15 min
15 min
Ingredients
- 3 tablespoons hot water
- 1 tablespoon flaxseed meal
- 1/2 cup Ben & Jerry’s Chocolate Chip Cookie Dough Non-Dairy Ice-Cream, melted
- 1/2 cup vegan butter, melted
- 1/3 cup sugar
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 285g vegan mini chocolate chips
Method
- Gather all the ingredients and preheat the oven to 160°C. Line two baking trays with baking paper.
- Combine the flaxseed meal and water in a small bowl and set aside for 5 minutes to thicken.
- Meanwhile, place the melted non-dairy spread, caster sugar, light brown soft sugar, and vanilla extract in a large bowl.
- Stir with a spatula until well combined.
- In a medium bowl, whisk together the flour, bicarbonate of soda, and salt.
- Add the dry ingredients to the non-dairy mixture and stir until almost combined.
- Combine the flaxseed meal and water in a small bowl and set aside for 5 minutes to thicken.
- Spoon the dough onto the prepared baking trays using a 4 cm scoop and bake for 10–12 minutes, rotating the trays halfway through the baking time.
- Transfer to a wire rack to cool, then enjoy straight from the oven or dip into a giant chocolate fountain!
