https://www.sarakidd.com/recipe/vegan-crispy-gooey-choc-chip-cookies/
BEAT
250 g vegan butter softened to room temperature
90 g (60 g is genoeg)brown sugar
90 g white sugar
2 tbsp vanilla extract
1 tbsp Ground flaxseed egg replacer (1 tbsp ground flaxseed mixed with 2.5 tbsp boiling water mix and let set for 15 mins)
SIEVE
ADD
400 - 500 g (200 gr vond ik genoeg)vegan chocolate chips or bits
125 g vegan bread crumbs (polenta gaat ook, om in te rollen, maar in het deeg kneden kan ook
Sea Salt Flakes
Superlekker, heel goed idee met dat paneermeel, ik had het even niet, polenta ging ook heel goed
Preheat oven to 180C/356F. Line two baking sheets with parchment paper or a silicone baking mat.
Using a hand mixer, beat butter and sugars together. Mix on low until just creamy.
Add flax egg and vanilla, and beat on low until just combined
In another bowl sieve together flours, baking powder, baking soda, and salt and whisk together until combined. Add to large bowl and mix on low until just combined. You can also mix together with a large spoon or your hands. (gewoon met KitchenAid, niet te lang gewoon, alleen voor de chocolade heb ik met hand ingekneed)
Pour in the chocolate chips and use your hands to fold in the chocolate chips
Using a large spoon, weigh out 90g of dough, roll into a perfect ball. Of gebruik ijsschep
Put bread crumbs into a small bowl and cover dough ball in bread crumbs Of kneed de crumbs of polenta in het deeg. Place on baking tray. Repeat the process and put 4 balls per tray. Nee, kan 8
Bake in the oven at 180C for 18 minutes or until tops are golden brown and slightly firm to touch, ik heb ze na ca 10 min een beetje platter gedrukt.
Let cool on tray for about 12 minutes before serving warm, or transfer to a wire rack to cool down
Sprinkle sea salt over the top of cookies