Sunday, 22 January 2017

DOUBLE CHOC CHIA SEED COOKIES

Cookies. Mmm. Need I say more?

Well, the other day at work, chocolate cookies were being passed around and I couldn't have any because they weren't vegan (cue violin music), and so I dashed home right bang in the middle of the work day with the resolve to make some. That's right... bolted straight for the door, tore through the nearest supermarket in a blind frenzy as I piled chocolate cookie ingredients into my shopping basket, and then locked myself away in the kitchen for hours on end until I had my precious, perfect vegan cookies in hand. 

No. It wasn't that dramatic. I actually waited until the weekend. And the cookies only took about 25 minutes to make. And if you believed any of that for even a second, then shame on you. Vegans aren't that weird and unprofessional. Mostly.

I added chia seeds to this recipe because I happen to have a whole 500g sample pack of the stuff, which I got at the last vegan fair I attended. They need using up, and thankfully they add a nice crunch. Also, that jelly-like texture you get when you chew them long enough is quite something. As well as being extremely high in fibre, chia seeds are also a great source of protein and omega-3 fatty acids. If you can get your hands on them, yay extra nutrients! If not, this recipe works just as well without.
























Ingredients 
(makes 12)
- 1 cup plain or wholemeal or gluten-free flour
- 1 cup cocoa powder
- 1 cup raw cane sugar
- 2 tbsp chia seeds
- 1 tsp baking powder
- pinch of salt
- 4 tbsp vegan margarine or solid coconut oil
- 1 cup chocolate chunks (i.e. dark chocolate chopped up into bits)
- 1/4 cup water

1. Place the flour, cocoa powder, sugar, chia seeds, baking powder and salt in a large mixing bowl.

2. Add the vegan margarine or coconut oil and rub into the dry ingredients until the mixture resembles fine breadcrumbs. Stir in the chocolate chunks.

4. Add the water and combine the mixture to form a cookie dough. The water might seem really little at first, but keep mixing and the dough should come together.

5. Divide the cookie dough into 12 lumps and space these out on a lined baking tray. Flatten the cookies lightly with a fork (or with clean fingers) to form round cookie shapes. It's okay if they're a little rough around the edges...it adds to the whole rustic-homemade-cookie-look-thing.

6. Bake in a pre-heated oven, 180'C for 15 minutes. Once baked, leave to cool on the tray for about 10 minutes, then transfer onto a cooling rack for another 15 minutes. Enjoy!

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