Cookies without eggs and butter? Of course! Better than any traditional cookies’ recipe I used to do before. I already offer it to omnivorous person, and it went unnoticeable for them.
The corners are crunchy but the middle is chewy (but in a well baked way, don’t worry). That’s all you can expect from cookies, right?
The key to the fudge in this recipe is putting lemon in it; this way, it will not harden and they will last for a few days.
I don’t have any left when writing this recipe, which makes it really hard to not be hungry in front of the photos!
Chewy Yummy Fudgy Cookies
– 250 grams of flour
– 150 gr of white sugar
– 100 gr of natural brown sugar
– 125 gr of vegan butter/ soy spread
– 1 tsp of baking powder
– 1 tbsp powdered golden flaxseeds + 2 tbps water
– half a lemon
– 100 gr of pieces of dark chocolate (optional)
– 50 gr of hazelnuts (optional)
In a small pan, melt butter and all sugars. Add the juice of half a lemon. (This is really important: if you don’t use the lemon, your fudge will harden after cookies are baked)
Mix flour and baking powder together.
Ground your flax seeds to a fine powder, then mix with water. Add to the flour.
Once your fudge is ready (butter and sugar are only one if I can put it that way), add to the flour and mix well.
Add hazelnuts and/or chocolate.
The result will be really sticky. Use a spoon and dispose on a baking sheet small amounts, with some space between each other.
Bake in the oven at 170°C during 30 minutes. Remove and let cool.