Vegan Chocolate Chip Cookies

yield: 15 cookies

Ingredients:

115g (3/4 cup + 1 tablespoon) whole spelt flour
3g (1/2 tsp) baking powder
3a (1/2 tsp) baking soda
Pinch of salt
70g (1/3 cup) dark brown sugar
50g (1/4 cup) lukewarm soy milk
50g cocoa butter
3g (1/2 teaspoon) vanilla extract
100g (1/2 cup) chopped dark chocolate
For coating:
20g chopped dark chocolate

Directions:

1. Heat oven to 180 degrees.
2. In a heat proof bowl melt the cocoa butter in the microwave to a liquid texture.
3. In a separate bowl, mix together flour, salt, baking powder and baking soda.
4. Add the sugar, milk, vanilla extract, and liquid cocoa butter and mix until fully incorporated.
5. Add chopped chocolate and mix to combine.
6. Create 4cm balls and place in a baking pan lined with baking paper, keeping large intervals between the cookies.
7. Sprinkle the chopped chocolate on top.
8. Bake for 12 minutes, until browned edges and still soft at the center.
9. Remove from the oven and cool completely.

Tips:
– Soy milk can be replaced with any other milk – almond milk / rice or plain milk.
– Keep in a sealed box at room temperature
– The cocoa butter cools and crystallizes back quickly, so you should use lukewarm milk and not cold so it will stay liquid. for the same reason you better use plastic bowl and not metal.

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