Zutaten für Eggless Chocolate Cookies
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Zubereitung von Eggless Chocolate Cookies
- Cream together 1 cup (2 sticks) vegan margarine (or regular margarine), 1/2 cup vegetable oil, 1 1/2 cups granulated sugar, and 1 teaspoon water until light and fluffy.
- Mix in an additional 2-3 teaspoons of water, beating well until the mixture is smooth.
- In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Refrigerate the dough for at least 30 minutes (or up to 1 hour). This step helps prevent the cookies from spreading too much during baking.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll the dough into 24 balls (approximately 1.5 inches in diameter).
- Bake for 10-12 minutes, or until the edges are set and the cookies are puffy. They will puff up significantly and then settle as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will fall considerably as they cool, this is normal due to the lack of egg.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
25g
Fat
2g
Carbs
3g
