Summary

Ingredients

• 250 g mararine, vean
• 100 g raw cane suar
• 100 g suar, white
• 4 tablespoon vanilla sugar (I always make mine myself)
• 1 teaspoon salt
• 3 tablespoons water
• 2 tablespoon soy flour, lightly heaped
• 280 g wheat flour
• 1 teaspoon, heaped baking soda

Also: (for White Chip Macadamia Cookies)

• 160 g macadamia nuts
• 100 g chocolate (drops), white, vean

Also: (for peanut cookies)

• 200 g peanuts, preferably salted

Also: (for Double Chocolate Chip Cookies)

• 50 g chocolate, (dark chocolate), vean
• 100 g chocolate, (dark chocolate drops) vean
• 100 g chocolate (drops), white, vean

Print Recipe Pin Recipe

Instructions

1. If necessary, chop the nuts and drops into small pieces, they can be pieces of different sizes. Beat the margarine, all the sugar and salt with the mixer, then add the soy flour and water. Mix some flour with the baking soda, add piece by piece to the sugar mass and continue to stir with the mixer. Finally fold in the nuts and / or drops. For the Double Chocolate Chip Cookies, replace 25 g margarine with 50 g melted, vegan dark chocolate.
2. Put the dough on the baking sheet with two teaspoons, put more than walnut-sized heaps, do not smooth!
3. Leave enough space between the piles as the dough will spread a lot! It is best to use 8 per tray, 3 on the outside and 2 in the middle.
4. Bake at 190 ° for about 7-8 minutes until the edges are lightly brown, then remove. Let cool for a moment. The cookies are still very soft for the first 3-4 minutes, can be deformed and break easily, they harden after cooling, but remain nice and tender on the inside. Then carefully place with a spatula on a grid with baking paper to cool completely.
5. Makes around 30-40 cookies.