Diese Schokoladenkekse mit 5 Zutaten are super simple egg-free, dairy-free cookies with a chewy texture inside and crispy edges. They are ready in unter 25 Minuten and are sure to not last long on your table.
I love to make classic Schokoladenkekse und manchmal healthy variations wie mein Vegane Kürbis-Schokoladenkekse or Vegane Haferflocken-Schokoladenkekse but all these recipe take quite a few ingredients to whip them up.
So I went on a quest to find the simplest way to make an authentic chocolate chip cookies, while keeping it completely plant-based. And this recipe I’ve developed is just amazing. Full of taste, super easy to make, and ready to munch in 25 Minuten.
Das vollständige Rezept finden Sie direkt darunter, aber verpassen Sie nicht meine weiteren Tipps weiter unten, darunter Zutatenaustausche, meine Kochtipps und Schritt-für-Schritt-Bilder!
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Schokoladenkekse mit 5 Zutaten
Inhaltsstoffe
- 1 Tasse Allzweckmehl - (Anmerkung 1)
- 1 Esslöffel Mandelmilch - (Anmerkung 2)
- ½ Tasse Milchfreie Butter (ungesalzen) - bei Raumtemperatur weich werden (Anmerkung 3).
- ½ Tasse Unraffinierter Rohrzucker - (Anmerkung 4)
- ½ Tasse Dunkle Schokoladenstückchen - (Anmerkung 5)
- ½ Teelöffel Salz
Optional
- 1 Teelöffel Vanilleextrakt - für Geschmack
Anleitungen
- Heizen Sie den Backofen auf 180 °C (350 °F) vor. Legen Sie ein großes Backblech mit Backpapier aus. Stellen Sie es beiseite.
- In a large mixing bowl, or the bowl of your stand mixer, add softened plant-based butter and sugar.
- Using the paddle attachment or electric beater, beat the butter and sugar until creamy and smooth. You can also work the butter with a rubber spatula pressing and kneading, but it takes more time – 2-3 minutes.
- Add milk, flour, salt, beat until creamy and smooth.
- Fold in the chocolate chips and beat to incorporate evenly.
- Use a cookie dough scoop to grab some cookie dough and release it on the baking sheet. Place all the cookies on the baking sheet, leaving two thumbs of space between them.
- You don't have to press down the cookies if you like them thick. They do spread a lot while baking.
- Bake the cookies for 15 minutes at 350 °F (180 °C) until the sides are golden.
- Let them cool down on the cookie sheet for 10 minutes at room temperature, then on a cooling rack.
Notizen
Ernährung
Zutaten und Substitutionen
You only need 5 ingredients to make these healthy cookies.
- Allzweckmehl – Provides structure to the cookies. For a gluten-free version, use my Umrechnungsleitfaden für glutenfreie Produkte. Mandelmehl or Kokosmehl wouldn’t work due to their different absorbency.
- Mandelmilch – A neutral, plant-based liquid to help bind the ingredients. You can substitute any plant-based milk, like Soja or Hafer Milch. If the batter feels too dry, add an extra tablespoon of milk to help smooth it out.
- Vegane Butter – Softened vegan butter is essential for the texture. It can be substituted with Margarine, and ensures the cookies are rich and buttery without dairy. Make sure it’s at room temperature for easy creaming with sugar.
- Zucker – Provides sweetness and helps create the crispy edges. For a chewier texture, you can substitute half white sugar and half brown sugar. Brown sugar will add more moisture and a deeper flavor.
- Dunkle Schokoladenstückchen – The star of the cookies! Feel free to use halbsüß or dunkle Schokoladenstückchen, oder auch Schokoladenstücke for a more rustic look. You can also add extras like weiße Schokolade or Nüsse für Abwechslung.
How to Make 5-Ingredient Chocolate Chip Cookies
I’ve included all the steps to make this recipe in the recipe card below, but here are pictures of the key steps if you need.
Combine the softened vegan butter and sugar in a small mixing bowl.
Beat the sugar mixture until if forms a paste and add the flour and almond milk.
Combine until you form a soft and uniform cookie dough.
Add your favorite dark chocolate chips or chocolate chunks (or both) to the dough.
Stir until they are well incorporated and form 6 cookie dough balls.
Place the cookies on a baking sheet and bake them for 15 minutes at 350 °F (180 °C).
Carines Backtipps
While the recipe card below is all you need for this recipe, I’ve included a few tips below to make it totally no-fail:
- Butter bei Zimmertemperatur – Make sure your vegan butter is softened to room temperature before starting. If it’s too cold, it won’t cream properly with the sugar, affecting the cookie texture.
- Nicht übermischen – Once the flour is added, mix just until combined to avoid overworking the gluten. Overmixing can make the cookies dense and tough.
- Chocolate Chip Variations – If you want to mix things up, try using a blend of Schokoladenstückchen , Nüsse Google Trends, Amazons Bestseller Walnüsse or Pecannüsse. You can also add some getrocknete Cranberries für einen angenehm zähen Kontrast.
- Thicker Cookies – If you prefer thick cookies, there’s no need to press the dough balls down. These cookies spread while baking, so if you don’t flatten them, they’ll stay thicker with a chewy center.
- Backzeit beachten – Keep an eye on the cookies after 12 minutes. You want golden brown edges with a slightly soft center, as the cookies will continue firming up as they cool.
- Cool Before Handling – Let the cookies cool for about 10 minutes on the baking sheet before transferring them to a cooling rack. This prevents them from breaking apart while they’re still warm and soft.
- Aufbewahrungstipps – Store leftover cookies in an airtight container in the fridge for up to 4 days. You can also freeze the dough balls before baking. Simply place them on a cookie sheet, freeze until solid, then transfer to a Ziploc-Beutel. This way, you can bake fresh cookies whenever you want!
sehr gut
Turned out perfect and impressed our young picky son. Thank you so much. Easy to make. Just have to double the recipe as I now have to make another batch today.
I am so glad your son like the cookies! thanks for baking my recipes.
great! instead of choc chips, i used 1/3 cup of nutella, made it a bit chewier but worked out pretty well!
In relation to using gluten-free flour instead of wheat flour what do you mean by 1:1
1:1 means same ratio, same amount of all-purpose flour equal same amount of gluten free all purpose flour
thank you for the comments & tips.
Carine, das ist das beste Rezept, das ich je ausprobiert habe!
Vielen Dank!!!