What’s the difference between these two pictures? Well, one batch is vegan and the other non-vegan, but tasting them you couldn’t tell the difference.
My daughter Isabel has become a vegan since last December and it’s been a pain to figure out what to cook for her to make sure that she gets all the nutrients needed at her age.
But not everything is about vitamins and stuff, right? We all need something sweet to treat ourselves once in a while and I’m afraid there’s a stage called “too much PB&J” (believe it or not).
These are perfect to indulge the sweet tooth of any vegan or vegetarian, actually for anybody’s sweet tooth because they are to die for and so easy to make.
Here’s the recipe, I adapted it from Oh She glows, a really great blog/web with tons of recipe for vegans and vegetarians.
- 1/2 cup non-dairy margarine
- 1/2 cup packed brown sugar
- 1/4 cup sugar
- 1 flax egg: (1 tbsp ground flaxseed mixed with 2.5 tbsp water)
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1/4 tsp cinnamon
- 1/2 cup dark chocolate chips
Preheat the oven to 350 and line a baking sheet with parchment paper.
If you haven’t done before, prepare the “flaxseed egg” in a small bowl and set aside, What an invention, by the way!
With an electric mixer or in a stand mixer, beat the margarine until fluffy, add the sugars and beat for 1-2 minutes until creamy. Beat in the flaxseed egg.
Beat in the remaining ingredients and fold in the chocolate chips.
Shape balls of dough and place on the baking sheet. Bake for 10-12 minutes until they start to brown around the edge.
Allow to cool for 5 minutes on the baking sheet and then transfer to a cooling rack for another 10 minutes.
PD.: The non vegan version of some pretty tasty chocolate chips cookie can be found here.