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Makes 16 cookies

Ingredients:

♦70g vegan white chocolate, cut into small pieces or use vegan white chocolate chips

♦70g vegan dark chocolate, cut into small pieces or use vegan dark chocolate chips

♦130g (1 cup) flour (Type 405)

♦30g (1/2 cup) raw cacao

♦80g (1/2 cup) vegan margarine (or vegan butter), cold

♦150g white sugar

♦1 heaped tsp. baking soda (or Natron)

♦1 tbsp. chia seeds + 4 tbsp. warm water

♦1 tsp. vanilla extract

♦2 ½  tbsp. plant based milk

♦A pinch of Sea Salt

Directions:

♦Preheat your oven to 180°C

♦Mix 1 tbsp. chia seeds with 4 tbsp. warm water in a bowl and set aside

♦Place cold margarine in a microwave-safe dish and microwave for 30 seconds

♦Transfer margarine to a big bowl, add sugar and whisk together for about 2 minutes (best with an electric whisk) until light & fluffy

♦Add chia mixture and vanilla extract to the margarine mixture and mix with a spoon until combined

♦In another bowl, combine flour, cacao, salt and baking soda

♦Add flour mix and 2 ½  tbsp. plant based milk to the margarine mixture and stir together with a wooden spoon or rubber spatula until well combined – do not overmix  (I start with a spoon and then use my hands to mix everything together)

♦Add the chocolate pieces and gently fold into the batter (again, I like to use my hands for this)

♦Line two baking sheets with parchment paper

♦Form ca. 16 small balls out of the mixture (make sure there are chocolate pieces in every ball) and place them on the baking sheets. Leave enough space between the cookies as they expand while baking (I don’t add more than 9 cookies to one baking sheet)

♦Bake in the preheated oven (180°C) for 11-12 minutes. Remove from the oven and let cool on the baking sheets for 5 minutes. Then transfer the cookies to a big plate or cooling rack and let cool for another 10 minutes before storing them in a cookie jar

♥ENJOY!♥

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