I just got myself a new set of cookie cutters, thus today i can't wait to try it out! These cookies made from whole wheat is not only healthy, it is also crispy and crunchy, simply love it! Gift idea: shape the dough smaller to make cute tiny little cookies, wrap it up with nice plastic gift bag and give it to your friends for Christmas!
Dietary: Vegetarian, Vegan.
Make 1 dozen
Ingredients
Ingredients
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp baking powder
Powdered Egg Replacer for ½ egg (follow instruction of product)
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2 Tbsp white sugar 3 Tbsp brown sugar
1/4 tsp salt
1/4 cup or 60g unsalted vegan butter, room temperature
3 Tbsp almond, chopped (or any nuts)
1/2 tsp vanilla extract
1 Tbsp non-diary milk (I used soy milk)
Water for Powered Egg replacer for ½ egg (follow instruction of product)
1/4 cup chocolate chip, divided
Method
1. Sift or mix well all dry ingredients.
2. Preheat the oven to 175℃. In a bowl, melt the butter in the oven.
3. In another mixing bowl, cream together sugar, salt and butter until smooth. Add in vanilla essence, milk and water, and continue to beat until well-combined. Add almond.
4. Fold in the mixed flour until it becomes cookie dough. Lastly, add chocolate chips so that it does not break up or melt, leaving some for sprinkle later. Mix until well-combined.
5. Shape cookie dough into balls using hands or a small ice cream scope (I used cookie cutter), simply drop dough onto prepared baking tray with enough space in between cookies. Sprinkle some chocolate chips on top.
6. Using a oven thermometer, ensure it is at the right temperature 175℃. Pop the dough into the oven for about 15 minutes or until golden brown. Keep an eye after 10 minutes. 1-2 minutes can change the result of your cookie greatly.
7. Cool on wire rack, and store in air tight container. Best served with tea, what a perfect afternoon tea break!
7. Cool on wire rack, and store in air tight container. Best served with tea, what a perfect afternoon tea break!
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