Balanced Green Living

Oh Sunday! What would you be without cookies 😉

These vegan chocolate chip cookies are so tasty, they disappear really quickly – that is their only downside. Upsides? Quick and easy to make – but with a bit of planning ahead. And delicious! 🙂

So, let’s get straight into it. Here’s what you need:

• 340 g of plain flour
•  0.5 tsp of salt
•  0.5 tsp of baking soda
•  70g of white granulated sugar
•  50g of dark brown sugar
•  a handful of dark chocolate chips (or 50g of dark chocolate chopped finely)
• 0.5 tsp of vanilla extract
• 2 tbsp of vegetable oil
• 2 tbsp of soya milk (or any other plant-based milk)

And here’s what you need to do:

1. Mix all dry ingredients in a bowl
2. Add vanilla extract, vegetable oil and soya milk and form a dough. It will be dry and crumble at first but the longer you form it, the more doughy it becomes. If you cannot help yourself, add a splash of soya milk
3. Form a dough ball, wrap it in a beeswax paper and store in a fridge for at least 2 hours or (better) overnight
4. Wait impatiently or go to bed (depending when you made the dough of course)
5. Preheat the oven to 160 degrees Celsius
6. Take the dough out of the fridge, form small balls and place on a baking tray leaving space in between every ball
7. Place the baking tray in a pre-heated oven and bake for 12 minutes (no less, no more)
8. Take the tray out of the oven (the cookies will be still soft) and let them cool down
9. Transfer to a re-purposed jar or eat them up – completely up to you 🙂

A few pics from the process: