In a large mixing bowl, whisk together all the wet ingredients and rest for 3 minutes. Repeat this twice.
Add the dry ingredients to the wet ingredients and mix well.
Form 10 – 12 balls of cookie dough (I usually make them with 50g). Try to make them all the same size.
Freeze for 15 – 30 minutes.
Preheat the oven 180C – 200C/350 – 400F, line a large baking sheet with parchment paper and place the dough balls on the lined sheet, leaving some space between the cookies, as they could spread with the oven heat.
Baking time will vary according to the size of your cookies. Mine took about 20 minutes.
Allow cookies to cool a little before handling them, as they are very delicate and may crumble.
Transfer cookies to a cooling rack and enjoy a few while still rather warm, as they are INCREDIBLE!
If you are strong enough: wait until the next day, as they will get much better!
Stored in an air tight container, they will keep for 5 – 7 days.Source:- Instagram: @chubbyvegan - blog: https://chubbyvegan.net/blog- YouTube: https://www.youtube.com/chubbyveganreceitas