Vegan Rye Chocolate Chip Cookies
Who doesn't like Chocolate Chip Cookies? We made ours with dairy-free butter and dark chocolate chips to make them suitable for Vegans, but they taste just as good as the ones made with real butter. We also substituted the usual white wheat flour with medium rye for the deeper earthier flavour!
60 g dairy-free butter 50 g caster sugar 1 tbsp soya milk 75 g rye flour medium ¼ tsp bicarbonate of soda (baking soda) 60 g dairy-free dark chocolate chips or vegan dark chocolate chopped into small pieces
Preheat the oven to 170°C Fan. Line a large baking tray with baking parchment. In a mixing bowl, cream dairy-free butter and sugar until light and fluffy. Add soy milk and mix to combine. Sift in rye flour and bicarbonate of soda. Mix just enough to incorporate. Then add the chocolate chips and mix to distribute them evenly. Divide the mixture evenly to form 6 equal weight balls. Place them on a prepared baking tray generously spaced out as they will spread in the oven. Bake for 16 minutes in the centre of the oven. Once baked, leave the cookies on the tray to firm up for 10 minutes. We think they are best served still warm!
Calories: 189 kcal Carbohydrates: 23 g Protein: 2 g Fat: 10 g Saturated Fat: 5 g Cholesterol: 1 mg Sodium: 122 mg Potassium: 110 mg Fiber: 2 g Sugar: 12 g Vitamin A: 392 IU Vitamin C: 1 mg Calcium: 37 mg Iron: 1 mg