I love cookies, I could eat cookies for breakfast, lunch, supper, and even snacks, especially these Midnight Snack Vegan Chocolate Chip Cookies.
This recipe makes roughly 36 cookies.
I used my smallest Kitchen craft mechanical ice cream scoop which has a diameter of 3.9cm.
3 tbsp. ground flaxseed.
120ml boiling hot water.
225g at room temperature margarine.
¾ castor sugar.
¾ cup light brown sugar.
2 tsp vanilla essence.
2¼ cup cake flour.
1 tsp bicarbonate of soda.
1 tsp salt.
1 cup chocolate chip pieces.
1 cup chopped nuts.
Method of these moreish Midnight Snack Vegan Chocolate Chip Cookies:
Mix the flaxseed and boiling water together, give it a good stir, and set aside for 15 minutes so that it can become gooey and this will be known as a vegan egg.
In the bowl of your mixer, cream the margarine, both sugars, and the vanilla essence together, till light and creamy.
Add the vegan egg, cake flour, salt, bicarbonate of soda and mix till well combined.
Add the nuts and chocolate chip pieces and turn the mixer onto a low speed to allow the nuts and chocolate chips to be folded into the mixture.
Using your ice cream scoop, scoop out the mixture into your hand, roll into a ball and plop onto a greased baking sheet.
Pop into a preheated oven and bake at 180C for 10 – 15 minutes, or until the tops of the cookies are lightly golden.
Allow cooling for a couple of minutes on the cookie tray, before transferring to a cooling rack.
Prepared, tried, and tested Bobby Swanson