Zutaten für Vegan Double Chocolate Chip Cookies
- Soy Margarine
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons molasses
- Soymilk
- 2 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups vegan chocolate chips
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Zubereitung von Vegan Double Chocolate Chip Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup vegan margarine, ¾ cup granulated sugar, ¼ cup packed brown sugar, 1 teaspoon vanilla extract, and 2 tablespoons molasses until light and fluffy.
- Add ½ cup soy milk and mix until just combined. Be careful not to overmix.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 2 cups vegan chocolate chips.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-9 minutes, or until edges are set and centers are still slightly soft. Avoid overbaking!
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
78g
Fat
17g
Carbs
11g
