
How to make vegan chocolate chip cookies
The IndependentSign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Read our privacy policy A chewy, gooey chocolate chip cookie that is totally plant-based and totally delicious,” says Claire Ptak. “I wanted to create a chocolate chip cookie for our vegan friends that was as good as our beloved egg yolk chocolate chip cookies. Not all vegans want healthy bakes, so this one is for them.” Vegan chocolate chip cookies Makes: 18 Ingredients: 1 tbsp ground flaxseeds 60g oat milk 455g plain flour 60g rolled oats 1¼ tsp baking powder 1 tsp bicarbonate of soda 1 tsp fine sea salt 250g plant-based butter 250g soft light brown sugar 150g caster sugar 1 tsp vanilla extract 250g vegan chocolate, broken into 1cm pieces Flaky sea salt, to finish Method: 1. Line one or two large baking sheets with baking paper and arrange the dough evenly on the trays, leaving enough space between each one so they have room to expand during baking.
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