Simple, crumbly and vegan chocolate chip cookies with a delicious chocolate coating. Very tasty in the pre-Christmas season and especially on the Christmas cookie plate. Short, chocolaty and vegan.
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Baking time 25 minutesminutes
Total Time 50 minutesminutes
Servings 35Cookies
Calories 83kcal
Ingredients
FOR THE DOUGH:
220gfine spelt flour (e.g. type 630)alternatively light wheat flour, do not use whole wheat flour!
Preheat the oven to 160 degrees Celsius (180 degrees Celsius top-bottom heat) and line a baking tray with a baking mat (or baking paper).
For the dough Place spelt flour, ground almonds, raw cane sugar, vegan margarine, cocoa and bourbon vanilla in a bowl or food processor. Work with hands or dough program until smooth. The dough should have a good firmness and be easy to further process.TIP: If the dough is too soft, carefully add a little more flour, if too firm, add a sip more vegetable milk.
220 g fine spelt flour (e.g. type 630), 60 g ground almonds, 90 g Raw cane sugar, 175 g vegan margarine, 15 g Cocoa, ½ tsp bourbon vanilla
NOTE: The dough does not have to, but can rest in the refrigerator for 2 hours (or overnight) until further processing.
Form dough into a large lump, separate a portion and shape into a finger-thick roll. Cut into 4-5 cm long pieces and shape into crescents. Spread on the baking sheet and place in the oven. Bake for 12-14 minutes until the croissants are lightly browned.
Remove from the oven and allow to cool completely.
In the meantime, carefully melt chocolate over a water bath.
50 g dark vegan chocolate
Dip cooled croissants with both ends in the chocolate and let them drip off. Allow chocolate to set and enjoy!
Lasts about 3 weeks in a tightly sealed tin (if not eaten first).