Vegan Rainbow Chip Cookies
Chewy vegan cookies with added "Smarties" and chunks of dark chocolate.
Ingredients
- 1 Tablespoon Ground flax seeds + 1 tablespoon cold water
- 200 g Vegan margarine (¾ Cup + 1 Tablespoon)
- 200 g Caster/ super fine sugar (1 cup)
- 1 Teaspoon Vanilla extract
- 320 g Self-raising flour (2 + ½ cups)
- 75 g Dark chocolate chunks (½ cup)
- 80 g Vegan rainbow candies* (½ cup)
Instructions
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Preheat your oven to 200°C / 400°F (or 180°C / 350°F if using a fan or convection oven) and line 2 large baking trays with parchment paper.
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Mix the ground flax seeds with the water and set aside to thicken.
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In a large bowl, cream together the vegan butter, sugar and vanilla until light and fluffy.
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Add the flour and use your spoon to stir until the mixture starts to stick together. Then use clean hands to press it together into a large ball of cookie dough.
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Add the rainbow candies and use your hands to fold them into the dough.
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Divide the dough into 12 equal pieces and roll each one into a ball.
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Place the balls onto your baking tray and flatten them slightly using your fingers. Make sure to leave at least 2 inches between the cookies as they will spread as they bake.
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Bake for 12 minutes and leave the cookies on the tray to cool completely. Do not try to remove them from the tray while warm as they will fall apart.
Recipe Notes
- *I used Doisy and Dam chocolate drops but you can use Choco No No's, Clarana chocolate beans or vegan sprinkles instead if you wish.
- Store the cookies in an airtight container for up to 5 days.