Vegan chocolate chip cookies recipe on Rosette Fair Trade online store
Recipes

Vegan chocolate chip cookies recipe

What’s better than vegan chocolate chip cookies? Vegan chocolate chip cookies made with fair trade ingredients, of course!

Vegan foods help us to reduce our dependency on industrial animal farming, which is harmful to animals, people and the planet. While Rosette isn’t necessarily going to preach veganism from every roof top (after all, we sell dairy-based chocolate), we do think it’s a good idea to incorporate more plant-based foods into our diets because everyone wins!

And of course, this is a great opportunity to support ethical consumption (including fair trade producers).

So without further ado, here is the vegan chocolate chip cookies recipe!

Vegan chocolate chip cookies

Makes about 2 dozen large cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vegan margarine or vegetable shortening
1 cup fair trade whole brown sugar
1/2 cup fair trade golden cane sugar
2 flaxseed eggs*
1 Tablespoon vanilla extract
1 bag (225g) fairtrade mini chocolate chips

In a small mixing bowl, stir together flour, baking soda and salt and set aside.

Beat margarine and sugars together vigorously (this is best with an electric mixer, if you have one!), until they turn a lighter colour and are nice and fluffy. Then beat in the flaxseed eggs and vanilla extract. Stir in the flour mixture by hand, or on the lowest setting of the electric mixer. But don’t over-mix it, as it will make the cookies tough! Stir in the chocolate chips last.

Heat the oven to 375˚F and line a cookie sheet with parchment paper or a silpat mat. Then, using a cookie scoop or a large spoon, scoop about 1 1/2 Tablespoons of dough onto the cookie sheet per cookie, leaving about 2 inches between each for spreading. Bake for 8-10 minutes, until the edges are beginning to brown and only the very centre of the cookie is glossy.

If you like your cookies chewy, rap the pan firmly on the counter as soon as you take it out of the oven to make the cookies “fall” a little. This collapses the otherwise airy centre and helps keep them denser and more chewy, rather than cake-like!

Allow to set 3 minutes on the pan before transferring to a wire rack to cool completely.

Makes about 2 dozen large cookies.

* To make 2 flaxseed eggs: mix 1/3 cup warm water with 2 Tablespoons flaxseed meal until the mixture gets gel-like.


Vegan recipes can be just as delicious as non-vegan ones, and they’re a nice gesture towards sustainability, too. So I hope you enjoy this recipe, and that it becomes part of your family classics!

In solidarity,

Lia

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