Cookies

Easy

5 Preparation time

10 to 15 Cooking time

For 10 persons

113g of butter or margarine

200g of sugar

2g salt

6g of yeast

5g vanilla extract

280g T65 flour

Chocolate, hazelnuts, walnuts

from Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

+44g of water to rehydrate

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Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

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Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

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Preparation

Soft and Gooey Vegan Cookie Recipe – Easy and Quick

These homemade vegan cookies are soft and chewy in the center, slightly crispy around the edges, and incredibly delicious thanks to Yumgo Whole Egg, our plant-based egg substitute. Perfect for snack time, brunch, or a coffee break, they come together in just a few simple steps — with no eggs or dairy products.

In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl, combine: plant-based butter, sugar, salt, and baking powder. Mix on low speed for 2 minutes, then on medium speed for 3 minutes until the mixture becomes creamy and smooth.
Rehydrate the Yumgo Whole Egg: mix the powder with water until smooth and fluid (If using the liquid version, simply weigh out 50 g directly).
Gradually add the rehydrated Yumgo and the vanilla to the previous mixture, mixing on low speed until fully incorporated.
Add the sifted flour all at once or in two additions. Mix gently until a smooth dough forms.
Optional: Add chocolate chips, nuts, or dried fruits.
Place the cookie dough in the refrigerator for 30 minutes to 1 hour, until firm enough to portion.
This also helps prevent the cookies from spreading too much during baking.
Preheat your oven to 160°C (320°F), fan-assisted or conventional heat.
Scoop portions of dough using an ice cream scoop or tablespoon. Shape into slightly flattened balls (about 1 cm / 0.4 inch thick).
Arrange them on a baking tray lined with parchment paper, leaving space between each cookie.
Bake for 10 to 15 minutes, depending on your oven.

Let the cookies cool, then enjoy!

Possible Variations

Vegan hazelnut cookies: add 80 g of chopped roasted hazelnuts.
Extra chocolate version: add 20 g cocoa powder to the dough + dark chocolate chips.

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