How to make Vegan Peanut Butter Chocolate Chip Cookies

Step 1

In a large bowl, mix wholemeal flour, almond flour, potato starch, sugar, and baking powder. Incorporate the flax egg - prepared by soaking flaxseeds in water for 10 minutes in the fridge - peanut butter, oat milk, and cold brewed coffee.

Step 2

Work the ingredients until they come together into a soft and sticky dough. Add the dark chocolate chopped into small chunks. Refrigerate the dough for 20 minutes as it will be easier to work with and shape into cookies.

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Step 3

Pinch off a bit a dough, roll it in the palm of your hands into a bite-sized ball, and place it over a baking tray lined with parchment paper. Press it down with a fork just once or first one way and then the other so they look like squares on waffles.

Step 4

Bake the chocolate chip cookies in the oven at 180°C (355°F) for 15 minutes. Allow to cool down on a wire rack as they will harden and crisp up. Enjoy!

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