Discover a recipe by Florence Oustau, ambassador for the Lin des Pyrénées brand. Founder of Zest' de Flow, Florence shares her culinary know-how by showcasing our products made from flax grown at the foot of the Pyrenees.

These egg-free vegan cookies brilliantly replace eggs with a mixture of ground flaxseeds and cornflour. The result? Tender, indulgent biscuits with a lovely dark chocolate flavour, perfect for an afternoon snack or for slipping into the children’s lunchbox.

This creation highlights the full nutritional richness of flax: omega-3, fibre, plant protein, vitamins and minerals. A delicious, healthy recipe that anyone can make.

Ingredients

2 tsp Lin des Pyrénées ground flaxseeds
1 tsp cornflour
75 g plant-based margarine 79% (or unsalted butter)
55 g soft brown beet sugar (vergeoise)
45 g light brown sugar
10 g vanilla sugar
1 pinch fleur de sel
150 g T45 flour
3 g baking powder
80 g dark cooking chocolate

Step-by-step method

Roughly chop the dark chocolate.
Mix the ground flaxseeds with the cornflour and 2 tablespoons of lukewarm water. Leave to swell for 10 minutes until you get a gel-like texture that replaces the egg.
In a large bowl, combine the sugars, melted margarine, fleur de sel and the flax and cornflour mixture. Add the flour and baking powder, then mix with a spatula.
Fold in the chocolate pieces.
Shape even balls using an ice-cream scoop and place them on a tray lined with baking parchment.
Lightly flatten the tops of the cookies so they take on their signature shape.
Bake for 7 minutes at 180°C. Leave to cool on a wire rack.
They keep for several days in a metal tin.

Florence’s tip

Ground flaxseed mixed with a little water swells and turns gel-like: it is the perfect ally for replacing eggs in all your vegan baking.

The Lin des Pyrénées products used

Want to take the adventure further? Browse all our Lin des Pyrénées recipes and discover our other ambassador chefs.

Keywords: vegan cookies, flaxseeds, vegan egg, egg-free baking, Lin des Pyrénées