Vegan chocolate cookies | Easy and quick recipes
I am seeking for curiosity and, with the return of the warm season, I found it in all things. Springtime has reawaken the sweetness, together with my fancy for the unknown, and the desire for freedom. This year, in the fields of Southern Italy, many red poppies have blossomed. I vividly remember the deep smell of those flowers which faraway look like the blood of the hills, left on the sun to be consumed.
I foster the positivity of these days and the sense of sentimentality of my country, in my little corner of paradise: the kitchen. Today, it looks much like my grandmother’s kitchen, where I spent my childhood cooking and baking with her. We were happy with little things: a hot oven, round glasses as cake tin, chocolate chips, a pinny dirty of flour, and our ingenuous laugh. That was our serenity: a tray full of just-baked cookies which I ate with people I love.
But now, let’s flee from reality, forget time and enjoy the Nature that rises again before our eyes. Let’s dress short sleeves and take a pool towel, so we can just lie in a park and watching the sky.
Find your serenity, it’s as simple as a drop of chocolate!
- 250 g of cake flour;
- 35 g of coconut oil;
- 1 table spoon of cream of tartar;
- 1 table spoon of baking soda;
- 120 g of brown sugar;
- 60 g of vegan butter;
- 60 g of vegetable milk;
- 80 g of chocolate chips.
- Preheat oven at 180°C;
- Combine butter with coconut oil and sugar;
- Combine one by one all the other ingredients with the mixture: sift flour, cream of tartar, baking soda, vegetal milk and chocolate chips;
- Mix carefully all the remaining ingredients;
- Form balls as big walnuts and flatten them slightly;
- Arrange them well separated on a baking tray covered with baking paper;
- Dough balls need to be baked for around 20 minutes. (be careful not to burn them!)
- Once the cookies have cooled, serve and eat them all!