Vegan Chocolate Chip Cookies
These vegan chocolate chip cookies are prepared in no time. If you are looking for recipes without highly processed oils and other ingredients, then you should definitely try these soft American cookies. These chocolate chip cookies are soft, chewy and simply indescribable yummy. A perfect snack, dessert or treat.
Servings 15
Ingredients
- ⅓ cup 100 g cashew nuts
- 3 tablespoon water
- 2 teaspoon vanilla extract
- ⅓ cup 80 g) unsweetened apple sauce
- ¼ cup 60 ml plant milk, unsweetened
- 1 teaspoon apple cider vinegar
Dry ingredients
- 1 teaspoon Baking powder
- 1 teaspoon Baking powder
- 2 teaspoon cornstarch
- 1½ cup 200 g whole wheat flour or gluten-free baking flour
- ½ cup 45 g blanched almond flour
- ½ cup 100 g raw cane sugar, date sugar or coconut sugar
- 1 tablespoon molasses opt
- 2 cups 350 g chocolate chips
Instructions
- Start soaking the raw cashews.
- In the meantime, place all dry ingredients except the chocolate chips in a mixing bowl and mix to distribute all ingredients evenly.
- Add the moist ingredients in a high speed blender, and make sure that you sieve the cashews before you put them in the blender.
- Now blend until there are no pieces left. Add the liquid to the dry ingredients and stir until a dough is formed without lumps. Fold in the chocolate chips.
- Preheat the oven to 350°F (180°C) and prepare a baking sheet with baking paper. Now take a tablespoon and cut out tablespoons of batter to form the cookies.
- To do this, roll a ball with your hands and place it on the baking sheet. Now push the ball down a bit. This is necessary because we do not use fat which melts and makes the cookie flat.
- Do this until the batter is used up. Leave the cookies for about 5 minutes and bake them for 10 minutes. Take them out, they still appear very soft. When the cookies cool down, they become a little firmer.