0
Cart (0)
These vegan chocolate chip cookies are perfect – wonderfully chewy in the middle and crunchy on the edges! Brunberg vegan dark chocolate is sprinkled generously into the cookie dough. You can use 53 % dark chocolate – or if you like darker, Brunberg dark chocolate 60 % will work too.
Before baking, you should chill the dough in the fridge for about half an hour to prevent the biscuits from spreading too much in the oven. We recommend weighing the ingredients, as the quantities are exact. If you don’t have a scale, you can use the amounts in parentheses.
vegan | approx. 18 pcs
Oven 175 °C/10-12 min
Ingredients:
112 g high-quality margarine (e.g. Eleplant)
200 g (2,5 dl*) brown sugar
3 tbs white sugar
240 g (4 dl*) wheat flour
0,6 dl plant-based drink (e.g. oat drink)
1 tsp baking soda
½ tsp salt
150 g Brunberg dark chocolate 53 % in pieces (cut each bite in 6 pieces)
*measure loosely, do not compact
vegan | approx. 18 pcs
Oven 175 °C/10-12 min
Ingredients:
112 g high-quality margarine (e.g. Eleplant)
200 g (2,5 dl*) brown sugar
3 tbs white sugar
240 g (4 dl*) wheat flour
0,6 dl plant-based drink (e.g. oat drink)
1 tsp baking soda
½ tsp salt
150 g Brunberg dark chocolate 53 % in pieces (cut each bite in 6 pieces)
*measure loosely, do not compact