Egusi Vegan Chocolate Chip Cookies
This is the best vegan chocolate chip cookie recipe ever!
No chilling required, and packed with 5g of plant protein per cookie, thanks to our hero ingredient: Egusi seeds. No weird ingredients — just soft, chewy delicious cookies!
Preparation and cooking time: 30 mins
Number of cookies: 12
Protein (per cookie): 5g
Shopping List:
1 tbsp ground flaxseed
2.5 tbsp water
113g vegan butter, softened to room temperature
240g brown sugar, lightly packed
2 tsp pure vanilla extract
138g all-purpose flour
50g GuDee Egusi Seeds, ground using a blender
2 tsp cornstarch
1 tsp baking soda
1/4 tsp salt
270g non-dairy chocolate chips or chunks
INSTRUCTIONS
Preheat oven to 175°C (350°F) and line two cookie sheets with parchment paper or silicone mats (or lightly oil them). In a small bowl, mix the flaxseed and water.
Set aside for 5 - 10 minutes to form your flax egg. In a large bowl, beat the softened vegan butter and brown sugar for 1 - 2 minutes using a hand or stand mixer until smooth and creamy.
Add the flax egg and vanilla. Mix again to combine. Stop the mixer, then add in the flour and ground GuDee Egusi.
Sprinkle the cornstarch, baking soda, and salt on top. Mix on low speed until just combined - don’t overwork the dough.
Fold in the chocolate chips by hand or with the mixer. Roll dough into balls (1 - 2 tbsp each) and place them on the prepared pans. Bake for 10 - 12 minutes, until the edges are just golden. Do not over-bake!
Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
The cookies will seems underdone but will firm up as they cool.