Make your own vegan cookies
It’s certainly a quick solution to rush to the supermarket but it’s really good! It also allows:
- to completely control the nature of the ingredients and their dosage
- to control prices, because quality vegan biscuits are quite expensive.
The ideal is to make vegan biscuits in quantity when you start and then store them in an airtight container to make the most of the time spent. You can also air fry them to get nice crispu delicacies.
Well protected from light and humidity, they can sometimes be kept for a month. Ultimately it’s just a question of organization, a good habit to get into!
Vegan chocolate cookie recipe
Ingredients
- 200 g of wheat flour
- 80 g of neutral oil
- 60 g powdered sugar
- 35 g of agave syrup
- 1 C. of potato starch
- 40 g of water
- 60 g of chocolate chips
Preparation
Put the ingredients except water and chocolate in a container and mix. You will obtain a dough with a shortbread texture.
Add the water then the filling and work the preparation. Shape into small balls then flatten them to the desired height. Bake for around 30 minutes in the oven at 180°C, as soon as they brown, this is a sign that they are cooked.
Let cool and store in an airtight jar away from light.