Vegan chocolate chewy cookies

Method

1. Start with the vegan egg: just blend the flaxseed with the water and soy milk (my blender needed the milk, otherwise it didn’t grind the seeds)
2. Add the vanilla extract and sugars and mix well.
3. Add the flours, salt and bicarbonate and mix again until combined.
4. Add the chopped chocolate and mix well
5. Leave the dough in the fridge overnight so it firms up and is easier to shape for baking.
6. Make balls with an ice-cream scoop and flatten them (I tried baking them as balls like the original version, but they don’t spread the same)
7. Bake for 12-15 min at 180° (they’ll be soft and turn chewy as they cool).
8. Move them to a wire rack to cool and put the chocolate pieces on top (as it was hot and they were still quite warm, the chocolate melted; next time I’ll let them cool a bit more or chill the chocolate)

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 50 g	100 g	% IR*	Share
Energy	200 kcal	400 kcal	10 %
Fat	10 g	20 g	14 %
of which saturates	4.6 g	9.2 g	23 %
Carbohydrate	22 g	44 g	8 %
of which sugars	14 g	28 g	16 %
Fibre	3.2 g	6.4 g	—
Protein	3.8 g	7.6 g	8 %
Salt	0.2 g	0.4 g	3 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• A few extra chocolate pieces to put on top when they come out of the oven: 10 g per serving

Photos