Easy vegan cookies 3 ways

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Ingredients

Adjust Servings:
Dry ingredients
360 grams Flour / All-Purpose Flour
1 teaspoon Baking soda
1 teaspoon Salt
Wet ingredients
225 grams Vegan butter
210 grams Dark brown sugar
170 grams White sugar
2 tablespoons Ground flax seeds
6 tablespoons Water
2 teaspoons Vanilla
Toppings
about 6 cookies Oreo cookies
about 6 cookies Biscoff cookies
50 grams Dark chocolate (vegan)

Nutritional information

330
Calories
47g
Carbs
14g
Fat
3g
Protein
17g
Sugar

Easy vegan cookies 3 ways

  • 1 hour + 1 hour chilling
  • Serves 15
  • Easy

Ingredients

  • Dry ingredients

  • Wet ingredients

  • Toppings

Directions

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EASY VEGAN COOKIES | OREO, BISCOFF & CHOCOLATE TOPPING

Steps

1
Done

Preparations

Melt your vegan butter in a small saucepan on low heat and let it cool down to room temperature.
Make your flax seed eggs by mixing together the flax seeds and the water. Let the flax seed egg thicken while you prepare the other ingredients.

2
Done

Dry ingredients

Mix together the dry ingredients and set aside for later.

3
Done

Wet ingredients

Mix the two sugars together and add in the cooled down melted vegan butter and the flax seed egg.
Add in the vanilla. Whisk everything together.
Add in the dry ingredients and mix until you can't see any flour in the dough.
Chill the dough for at least an hour.

4
Done

Toppings

You can add any toppings you like. I used oreos, biscoff, and dark chocolate.
Roughly chop these and set them aside for later.

5
Done

Baking part one

Preheat your oven to 185°C/375°F and line a baking tray with baking paper.
Weigh your dough and divide it by 3, each 1/3 should give you about 5 big cookies.
Add 1/3 of the dough to a bowl and add in 1 of your 3 toppings and mix together.
Use an ice cream scoop if you have one and make 5 equal balls out of the 1/3 of the dough.
Place the dough balls on the baking tray and make sure they all have enough room because they will spread!

6
Done

Baking part two

If you have a small oven, you may need to do this in more than 3 batches, Just don't try to overcrowd the baking tray.
Bake the cookies for 13 minutes. Don't be alarmed if they still look and feel soft, this is normal! Once they come out of the oven, leave them to rest for a few minutes on the baking tray. They will harden and then you can scoop them onto a plate to cool down further.
Repeat this with the other cookies.

7
Done

Notes

Flax seed egg: The ratio for 1 flax seed egg is 1:3 ( ground flax seeds to water).
Nutritional value: The nutritional values ar for 1 cookie.

Jalisha

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