VEGAN CHOCOLATE CHUNK COOKIES
If you are after a forever cookie recipe, look no further—these vegan chocolate chunk cookies are what you’re looking for. Decadent, slightly salty with crunchy edges, soft chewy centres and Flint Baking Chocolate chunks, these vegan cookies are a dream. No overstatement. Adapted from an Ovenly bakery recipe, this make-ahead method makes baking easy when you're ready to eat!
If aesthetics drive you, here are two tips –
- Use a cookie cutter for a nice round shape (ours was about 8 cm diameter). Once your cookies are done, remove the tray from the oven and use your cookie cutter to shape the edges. The cookies are soft, so this step is about circling the edges rather than cutting them.
- If you love the look of Subway cookies, you can achieve the characteristic rippled surface with the following steps. About 8 minutes into baking, open the oven, raise the tray and gently bang it on the rack to release air, deflating the cookies. Put the tray back, close the door and let the cookies bake for a further 30 seconds. Repeat the same raising and shaking process 3 times, then let the cookies bake until the end. This asks for a bit of patience!
We hope you enjoy this chocolate chunk cookie recipe as much as we do. Let us know how you go!
This recipe was shared from the team at www.thisislagom.com
Vegan Chocolate Chunk Cookies
Makes approximately 10
Prep time: 15 min + overnight
Baking time: 13 min
2 cups spelt flour
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon fine sea salt
1¼ cups baking chocolate
½ cup cane sugar
½ cup soft brown sugar
½ cup and 1 tablespoon grapeseed oil
¼ cup and 1 tablespoon filtered water
Flaky sea salt, to top
In a large bowl, combine flour, baking powder, baking soda and sea salt. Roughly cut the baking chocolate into pieces. Add to the dry mixture and mix well.
In a separate bowl, whisk the cane and brown sugar with oil and water until the texture is smooth and homogenous, approximately 2 minutes.
With a spatula, combine your dry and wet mixtures until no flour lumps are left, without overmixing.
Cover the bowl and place in the fridge for at least 12 hours, and up to 24 hours. This step is essential and shouldn't be skipped.
Preheat the oven to 175°C. Line a tray with baking paper and set aside.
Remove the dough from the fridge. Using a 1 tablespoon measurement scoop, shape approximately 50 grams of dough into a ball and place on the sheet. Leave about 5 cm between each ball, so they have space to spread.
Repeat the process until you use all the dough. You might have a few batches, depending on the size of your oven. Sprinkle the cookies with flaky sea salt and bake for approximately 12 to 13 minutes, or until the edges are golden.
Let the cookies cool completely before eating. Enjoy!
The cookies will keep up to a week in an airtight container.