My all time favorite vegan chocolate chip cookies.
- 1 cup All purpose flour
- ½ cups Raw organic cocoa powder
- 1 pinch Salt
- 1 teaspoon Baking soda
- ½ cups Vegan butter or coconut oil (see note)
- 1 cup Organic Coconut Sugar
- 1 flax egg
- 1 teaspoon White vinegar
- 1 teaspoon Peppermint extract
- ¾ cups Extra Dark Vegan Chocolate Chips
Preheat the oven to 375ºF.
In a bowl, mix all the dry ingredients together.
In another bowl, beat the butter with the sugar until they are completely blended. Then add the flax egg and mix. You should end up with a thick, sticky batter. Add vinegar, peppermint extract and mix. (The purpose of the vinegar here is to react with the baking soda, so you may end up with nice, chewy cookies.)
Add the dry mix to the liquid and mix. The cookie dough should be thick. Pour in the chocolate chips and mix.
Using your hands, form small balls of cookie dough. Place the cookie dough balls on a baking sheet lined with parchment paper.
Bake for 15 minutes. When you take your cookies out, they should feel very soft to the touch. Let stand 5 to 10 minutes. Using a spatula, transfer them to a cooling rack and let them cool.
Note: I don’t recommend margarine because of all the hydrogenated oils in it.