Receita Solta

Delicious Vegan Chocolate Cookies for Anytime

RS

Por

Master Receita Solta

Delicious Vegan Chocolate Cookies for Anytime
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories395 kcal

Resumo para quem tem pressa

"This vegan version takes whole wheat flour, coconut oil, and dark chocolate chunks that melt in the oven. A quick preparation without eggs or dairy that achieves a soft texture with crispy edges."

Delicious Vegan Chocolate Cookies for Anytime

O Que Você Precisa Saber

- Liquid coconut oil combined with plant-based milk provides elasticity and hydration without the need for eggs. - The use of baking soda reacts with the acidity of brown sugar to give lightness and aeration to the dough. - Parchment paper is essential to prevent the base of the cookies from burning quickly in contact with the tin.

Ingredients

Main Course

  • 1 cup whole wheat flour
  • 1/2 cup of brown sugar
  • 1/3 cup melted coconut oil
  • 1/4 cup of plant-based milk
  • 1/3 cup of chopped semi-sweet chocolate
  • 1 teaspoon vanilla extract
  • 1 colher de sopa de linhaça moída (opcional)
  • 1/2 teaspoon of baking soda
  • Try adding nuts or chestnuts for a crunchy touch.
  • If you prefer softer cookies, bake for 10 minutes.
  • Store in an airtight container to maintain crispness.
  • Ground flaxseed can be added as an egg substitute.
  • Serve with vegan ice cream for a perfect combination!

Instructions

Main Course

1

Preheat the oven to 180°C and line a baking sheet with parchment paper.

2

Em uma vasilha, misture a farinha de trigo integral, o açúcar mascavo e o bicarbonato.

3

In another bowl, combine the coconut oil, plant-based milk, and vanilla essence.

4

Add the liquids to the dry ingredients and mix well until a homogeneous dough forms.

5

Incorporate the chopped chocolate and mix again.

6

With the help of a spoon, place portions of the dough on the baking sheet, keeping a space between each cookie.

7

Bake for approximately 12 minutes or until the edges are golden.

8

Remove from the oven and let cool for a few minutes before transferring to a wire rack to cool completely.

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Delicious Vegan Chocolate Cookies for Anytime com perfeição.

COMPRAR INGREDIENTES

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Chef Tips

- Use bittersweet chocolate that does not contain traces of milk or whey in the ingredient list. - Wait for the coconut oil to cool after melting before mixing with the dry ingredients so as not to activate the baking soda. - Let the cookies cool completely on a wire rack so the bottom stays dry and firm.

Variations

- Misture 1/3 de xícara de nozes ou castanhas-do-pará picadas para agregar crocância e gorduras boas. - Adicione 1 colher de chá de canela em pó aos ingredientes secos para um aroma de especiarias aromáticas. - Utilize gotas de chocolate branco vegano misturadas às gotas de chocolate escuro para efeito marmorizado.

Substitutions

- Soy milk can be swapped for oat milk, almond milk, or culinary coconut milk. - Brown sugar can be replaced by beaten demerara sugar or whole coconut sugar. - Whole wheat flour can be swapped for fine oat flour if you prefer a more delicate texture.

How to Store

Store in an airtight container in a cool, airy place for up to 5 days. Keep away from heat sources so that the coconut oil and chocolate pieces do not soften the product's texture.

Can You Freeze It?

You can freeze the raw dough portioned in an airtight bag for up to 90 days with dated labels. Bake straight from the freezer by adding 2 to 3 minutes to the traditional oven time at 180°C.

What to Serve With

Pairs very well with full-bodied espresso, iced green tea, or a scoop of vegan vanilla ice cream.

Frequently Asked Questions

Is ground flaxseed mandatory in this vegan cookie recipe?

No, flaxseed is optional, but it helps to create a gelatinous binder that mimics egg white and improves internal moisture retention of the baked dough.

Can I substitute coconut oil with another vegetable oil?

Yes, sunflower oil or corn oil work, but coconut oil leaves the texture crunchier when cooling because it returns to a solid state at room temperature.

How to prevent the vegan cookie from having a strong whole wheat flour taste?

Vanilla essence and brown sugar balance the flavor well, but you can also use 50% whole wheat flour and 50% oat flour to soften the cereal.

Why did the chocolate pieces burn on the surface?

Small pieces that remain totally exposed on the top burn easily; press them lightly into the dough before placing the baking sheet in the oven.

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