Chocolate chunk cookies
From Philosophical Vegan Wiki
Difficulty: 1/5
Preparation and cooking time: 2 hours 45 minutes
Servings: 12 (2 cookies per serving)
Cost per serving: $0.82 (total cost: $9.80)
Cost per 2000 kcal: $9.39
| [Collapse]Nutrition facts per serving | |||||
| CALORIES PER SERVING (kcal): 174 (calories in whole recipe: 2088) | |||||
| Proteins | 7% | 4.3g | Protein: lysine | 7% | 0.1g |
| Protein: methionine | 7% | 0.1g | |||
| Protein: isoleucine | 8% | 0.1g | |||
| Carbohydrates | 23% | 31.1g | Fibers | 14% | 5.5g |
| Net carbs | n/a | 25.6g | |||
| Sugars | n/a | 11.8g | |||
| Fats | 9% | 5.9g | Omega-3 | 1% | 0.0g |
| Omega-6 | 2% | 0.4g | |||
| Saturated fats | n/a | 3.2g | |||
| Vitamin B1 | 9% | 0.1mg | Vitamin B2 | 4% | 0.1mg |
| Vitamin B3 | 8% | 1.3mg | Vitamin B5 | 4% | 0.2mg |
| Vitamin B6 | 9% | 0.1mg | Folate | 3% | 14.7μg |
| Vitamin A | 0% | 0.2μg | Vitamin C | 0% | 0.1mg |
| Vitamin E | 1% | 0.2mg | Vitamin K | 2% | 2.4μg |
| Vitamin B12 | / | / | Vitamin D | / | / |
| Calcium | 2% | 21.8mg | Copper | 34% | 0.3mg |
| Iron | 20% | 1.6mg | Magnesium | 15% | 60.5mg |
| Manganese | 46% | 1.1mg | Phosphorus | 17% | 121.8mg |
| Potassium | 5% | 275.3mg | Selenium | 24% | 13.7μg |
| Zinc | 8% | 0.9mg | Sodium to taste | ||
Ingredients:
DRY
- 2 cups whole-wheat flour
- 1 1/2 cup date sugar/date paste/blended dates (if you can't find reasonably cheap date sugar, you can buy Anthony's Date Sugar - this is an affiliate link, and it helps this site to buy from it)
- 2/3 cups unsweetened roughly chopped vegan chocolate buttons/bar
- 1 tsp baking soda
- 1/2 tsp salt
WET
- 6 tbsp soy milk
- 4 tbsp melted cocoa butter/peanut oil
- 1/2 tsp vanilla extract (optional)
Instructions:
- In a large bowl, sift all of the dry ingredients and add the chocolate. Stir together.
- In a small bowl, stir together the wet ingredients.
- Slowly incorporate the wet ingredients into the dry ingredients. If the dough does not hold itself together into a ball, incorporate more soy milk one tablespoon at a time until it does. Wrap in plastic film and refrigerate for 2 hours or freeze for later use.
- Pre-heat oven to 180°C.
- Separate the cookie dough into small balls (there should be about 24 cookies). Flatten the balls with the palm of the hand on a baking tray lined with a silicone mat or parchment paper. Bake for 20 minutes. Let cool for at least 10 minutes before serving so that the cookies firm up.
Serving:
Place all of the cookies on a big plate, and serve with a glass of soy milk on the side.
