Chocolate Chip Cookies with chia egg
Dec 20, 2018 at 10:54 am
Edited by Riri Tan
the best vegan chocolate chip cookies recipe.
This is it. After baking (and eating) so many different recipes, we finally nailed in a super easy recipe that gives us the perfect chocolate chip cookies. Want to know the secret? Fold in a chia egg to achieve that ‘crunchy on the edges, chewy in the middle’ texture, bitter sweet and decadent aftertaste. Just in time for Christmas!
You will never miss the traditional chocolate chip cookies anymore, promise.
chia egg: the only egg you should be eating.
When we first started switching our meat portions with more plants and nuts, we came to realise that the hardest food we had to get an alternative for, is egg. Maybe it had to do with the fact that we bake almost everything with eggs. Without eggs, our baked goods lose their structure and texture. They crumble and harden, which spells catastrophe when it comes to baking.
Moving forward to late 2015, we discovered the perfect vegan alternative: chia egg. Why perfect, you ask? It offers that same runny, gooey texture which acts as a binder, adds a bundle of nutritional values such as dietary fibre, Omega-3 fatty acids to your baked goods and provides you a quite substantial amount of complete plant protein.
Also, let us not forget the fact that chia egg is absolutely animal-friendly. In case you haven’t heard, egg farms are not exactly how you might remember them from your class trip. They are, in reality, brutal and unethical.
For Cookie Dough
2 cups of white whole wheat flour or regular whole wheat flour
1 chia egg
1 teaspoon of baking powder
3/4 teaspoon of baking soda
1/2 teaspoon of sea salt
1 1/4 cups of 70% cocoa vegan chocolate chunks
1/2 cup of packed brown sugar
1/2 cup of sugar
1/2 cup plus 1 tablespoon of melted coconut oil
1/4 cup plus 1 tablespoon of water
For Chia Egg
1 tablespoon of Harmony® Previa
3 tablespoons of water
1. In a medium bowl, mix flour, baking powder, baking soda and salt.
2. Add in chocolate chunks and fold gently to coat.
3. To prepare chia egg, in a small bowl, add water into Harmony® Previa. Stir well and soak for 15 minutes.
4. In a large bowl, combine brown sugar, sugar, oil and water. Stir until the sugar is well incorporated.
5. Add flour mixture into sugar mixture. Fold gently until just combined.
6. Preheat oven to 175°C.
7. Set parchment paper on a baking tray.
8. Scoop dough onto parchment paper with ice-cream scoop, leaving enough gaps in between each dough to spread.
9. Freeze for 30 minutes.
10. Insert baking tray into oven and bake for 17 minutes.
11. Cool a cooling rack completely, for 30 minutes.
We strongly recommend Harmony® Previa for this recipe due to its ability in gelling up, mimicking the slimy, gooey texture of an egg. Plus its high digestibility and better nutrient absorption compared to regular chia seeds. You can substitute Harmony® Previa with our Harmony® Halvia chia seeds, if you would like.
Harmony® Previa is a naturally sweetened micro-milled chia powder with added soluble fibre. High in Omega-3 fatty acids, plant protein complete with all essential amino acids, dietary fibre, antioxidants and essential minerals. Beats inflammation very well too. Great as a baking ingredient as well as a pre-workout drink and a nutrient booster in your daily diet.