Difference between revisions of "Chocolate chunk cookies"

Revision as of 21:39, 22 December 2020

Difficulty: 1/5

Time: 2 hours 45 minutes

Servings: 10 (2 cookies per serving)

Ingredients:

DRY

• 2 cups whole-wheat flour
• 1 1/2 cup date sugar/date paste/blended dates
• 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.