Lenten cookies with chocolate
6 servings
45 minutes
Vegan chocolate cookies are a cozy treat from American cuisine, adapted for a vegetarian diet. Its base is flax egg, replacing traditional ingredients while providing a tender texture and slight moisture. The cookie's flavor harmoniously blends the sweetness of white and brown sugar with subtle notes of vanilla extract. Chocolate chips add richness to the dessert, while cornflakes provide a crunchy texture. The ease of preparation and decoration options make it an ideal choice for home baking. These cookies can be served with tea or coffee, and a light salty note enhances their rich chocolate flavor, creating a balanced gastronomic experience.
1
Prepare the ingredients.
2
In a small bowl, mix flaxseed meal and 130 ml of water. Let it sit for 10 minutes. This mixture is called 'flax egg'.
- Flaxseed (linseed) flour: 30 g
3
Whip the margarine and both types of sugar until the sugar dissolves. Add vanilla extract and flax egg to the butter mixture.
- Margarine: 160 g
- Sugar: 100 g
- Brown sugar: 60 g
- Vanilla extract: 1 teaspoon
4
Sift the flour together with corn starch.
- Wheat flour: 410 g
- Cornstarch: 1 teaspoon
5
Add sifted flour, baking powder, and salt to the bowl.
- Wheat flour: 410 g
- Baking powder (raising agent): 0.5 teaspoon
- Salt: 0.5 teaspoon
6
Slightly crush the cornflakes in a blender.
- Cornflakes: 40 g
7
When the dough is mixed, add chocolate chips and corn crumbs. Mix again at medium speed.
- Dark chocolate: 100 g
- Cornflakes: 40 g
8
Use an ice cream scoop or wet hands to make six cookies and place them on a parchment-lined baking sheet. The tops of the cookies can be decorated with chocolate chips. Send the cookies to the fridge for 30 minutes.
9
Bake the cookies for 20-25 minutes at 190 degrees. Remove from the oven and let cool on a rack.
10
You can sprinkle with salt.
- Fleur de sel: to taste
