The ultimate Vegan Chocolate-chip Cookies
Soft & chewy Vegan chocolate chip cookies. Made with coconut oil, dark chocolate chunks and hazelnuts. These cookies take only 25 minutes to make start to finish!
Servings Prep Time
16cookies 15minutes
Cook Time Passive Time
10minutes 5minutes
Servings Prep Time
16cookies 15minutes
Cook Time Passive Time
10minutes 5minutes
Ingredients
Wet ingredients
Dry Ingredients
Instructions
  1. Start by combining the ground flax seeds and water, to create a flax egg. Let rest for 5/10 minutes while you prepare the other ingredients, it will become gelatinous, and here you have a healthy, 0-grams of cholesterol substitute for eggs in all your baking recipes!
  2. Preheat oven to 175°C / 350°F degrees. Line a baking sheet with a silicone baking mat or parchment paper.
  3. In a big bowl, cream coconut oil and brown sugar until light and fluffy. Add in the vanilla and peanut butter and mix to combine. Add the flax-egg.
  4. Now sift the dry ingredients onto the wet: flour and baking powder. Mix until combined. Try not to over mix.
  5. Fold in the chocolate chunks (reserve a dozen) and the hazelnut chunks. Now form into a big ball of dough, and leave covered in the refrigerator anywhere from 5 minutes to 24 hours. (you can prepare the dough the day before to have freshly baked, warm cookies for a special day)
  6. When you’re ready to bake, portion out cookies into rounded tablespoons and place on the prepared baking sheet. Flatten the tops slightly, add the last few chocolate chunks and sprinkle a little bit of salt on top. Bake for 9/10 minutes.
  7. They will totally look undercooked and soft but don’t worry they will continue to cook as they cool. Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
  8. You can store the cookies in an airtight container at room temperature for about 3 days but I bet they won’t last that long :D
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