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July 23, 2018 | by  | in Food | [ssba]

Vegan Choc Chip Cookies

The laziest cookie recipe I have ever come up with, and a protest to the insane price of a block of butter these days; one mixing bowl and one spoon also means way less dishes. I use Whittaker’s Dark Ghana, and this recipe makes 10 decently sized cookies. If you want smaller and more daintier ones, or just to be able to eat more of them, roll them into tablespoon sized balls before baking. You can add extras such as macadamias or coconut for extra deliciousness.
Ingredients
90g vegan margarine
1/3 cup brown sugar
1/3 cup white sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla essence
1 cup plain flour
2 rows Dark Ghana Chocolate, chopped
Optional: coconut flakes, chopped peanuts, or
macadamias, etc.

Method
Preheat the oven to 160 degrees Celsius. Line a baking tray with baking paper.
Beat the vegan margarine and sugars until light and fluffy. Mix in the baking powder, baking soda, and vanilla, followed by the flour. The dough should be soft but not sticky — add a bit more flour if needed.
Mix in the chocolate (and any other extras you want).
Roll tablespoon sized amounts into balls and arrange on the baking tray (they will spread so give them some space). Flatten them down with your palm and bake for 14 minutes, until golden on the edges and they move when nudged slightly.
Cool and store in an airtight container for up to 5 days, or just eat them as soon as they are cool enough.
Makes 10

[ssba]

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