Cookies, Mexican, Vegan
Vegan Chocolate Chip Cookies
: 24 cookies
: 190 kcal
: Sarah McMinn
Make flax eggs (see note below) and refrigerate for 15 minutes.
In a stand up mixer, beat vegan butter and white and brown sugar together until light and creamy, scraping down the side of the bowl as necessary. With the mixer running, slowly add the chilled flax egg and vanilla extract and beat until incorporated.
In a separate bowl combine the flour, baking soda, baking powder, and salt and add to the butter/sugar mixture in three batches, stopping to scrape down the side in between. Add chocolate chips and mix until just combined.
Transfer the dough to a bowl, cover, and refrigerate for 1 hour or until firm.
Once firm roll the dough out in between two pieces of parchment paper to about 1/8". Using a 3" cookie cutter cut out circles, keeping them as close to one another as possible. When only scraps remain, bring the dough back together and roll it out again, repeating the process until the dough is mostly used up.
Slice the Jokerz bars into 6-9 pieces and place one piece in the middle of each cirlce. Fold the dough over on top of the bar as seen in the pictures above.
Repeat with all 24 cookies, placing them seam side down on two parchment-lined baking sheets. Return to refrigerator for 20 minutes.
Preheat the oven to 375F. Bake cookies for 10 minutes until slightly golden.
Let cool 10 minutes on the baking sheets before transferring the cookies to wire racks to cool completely.
1 tbsp ground flax seeds + 3 tbsp warm water = 1 flax "egg". Whisk flax and water together in a small bowl until thick and gelatinous.
Stuffed Vegan Chocolate Chip Cookies
Amount Per Serving
Calories from Fat 72
% Daily Value*
Saturated Fat 2g13%
Vitamin A 375IU8%
Vitamin C 0.1mg0%
* Percent Daily Values are based on a 2000 calorie diet.