Whole Wheat Vegan Chocolate Chip Cookies
A fool-proof whole wheat vegan chocolate chip cookies recipe - crunchy yet soft in the center with chocolate in each bite, a perfect healthy treat for the holidays!
Ingredients
- 220 g whole wheat flour
- 15 g cornflour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 100 g dark chocolate, chopped or 100g of choco chips
- 120 g light brown sugar - organic or natural
- 120 ml oil
- 75 ml water
- 1 tsp vanilla extract
Instructions
- In a bowl, sift the whole wheat flour, cornflour, baking soda, baking powder & salt 2-3 times. Keep aside.
- In another large bowl, add the oil, water, vanilla and brown sugar and whisk for 4-5 minutes till they are emulsified well. (Oil and water won't look separate)
- Add the sifted flour into the oil-sugar mixture and mix until just combined. Do not overmix.
- Add the chopped chocolate/chocolate chips and mix lightly till evenly distributed.
- Cover and refrigerate for 24 hours (or at least 12 hours).
- Preheat the oven to 180C and line a cookie sheet with parchment paper.
- Make small balls of dough (you can use ice cream scoop for easier and even scooping), flatten them slightly and place them on the cookie sheet. (Optional - put the cookie sheet in the freezer for 10 minutes to get an even shape of cookie)
- Bake the cookies at 180C for 12-14 minutes or till the edges are just golden brown but center is still slightly soft. Do not overbake.
- Remove the cookie sheet from oven and put on a wire rack. After about 10 minutes, remove the cookies from sheet and cool them on a wire rack directly.
- Store in an air-tight container. These cookies stay good longer since they don't contain any dairy.