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senza deglutinatisenza maisvegan

100% Vegan Choco Chip Cookies without more

100% Vegan Choco Chip Cookies senza mais

Proportion for 12 Cookies



  • 10g finely chopped blond flaxseeds
  • 30g Water at room temperature

FOR COOKIES (Compound A):

  • 140g Margarine
  • 120g Brown sugar
  • 80g Granulated sugar
  • 50g Water at room temperature
  • 3g Fine Salt
  • 6g Vanilla extract

FOR COOKIES (Compound B):

  • 150g Rice flour/brown rice
  • 20g ANGEL MIX
  • 20g Chickpea flour
  • 10g Whole sorghum flour (or Quinoa/Teff/Rice)
  • 5g Baking powder


  • 60g Dark chocolate chips
  • 60g Dark chocolate min. 72%, in pieces


For the vegan egg:

  1. In a small bowl, mix finely ground flaxseeds with room temperature water.
  2. Let the mixture sit for about 5-10 minutes, until it becomes gelatinous.

Procedure for cookies (Compound A):

  1. In a large bowl, mix the softened margarine with the brown sugar and granulated sugar until creamy.
  2. Add room temperature water, salt and vanilla extract to the mixture and mix well.

Procedure for cookies (Compound B):

  1. In the meantime, in another bowl, sift together the rice flour (or brown rice), Angel Mix, the chickpea flour, the whole sorghum flour (or quinoa/teff/rice), the baking powder powder).
  2. Add the flaxseed mixture (the prepared vegan egg) to the dough and mix well until smooth. Then add the sifted powders.
  3. Add the dark chocolate chips and dark chocolate pieces to the mixture and mix until evenly distributed.

Procedure for preparing cookies:

  1. Preheat the oven to 180°C and line a baking tray with baking paper.
  2. With slightly damp hands or a spoon, take portions of dough and shape into balls.
  3. Place the dough balls on the prepared baking sheet, leaving enough space between them to expand during baking.
  4. Bake the cookies in the preheated oven and cook for about 12-13 minutes.
  5. Once baked, let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  6. Store cookies in an airtight container at room temperature to keep them fresh.


It is possible to use only rice flour or whole rice if chickpea and sorghum flour are not available. Their use is recommended only to add more flavor to the final product, but they are not necessary to still obtain a delicious cookie!

The margarine should be at room temperature and soft in order to be easily worked. If necessary, it is possible to briefly microwave it, being careful not to melt it.

If you want a flatter cookie, it is advisable to slightly flatten it with your hand before baking.

Don't overcook the biscuits or they will lose their classic softness.

It is possible to store the cookies in the freezer for 60 days and thaw them as needed: just leave them at room temperature for about 30 minutes.


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