The best part of this time of year? It's cookie season - duh. I love a good gooey cafe-style choc chip cookie so I decided this was the perfect excuse to make a seasonal version of my cookie recipe! I loveee this one and hope you do to. The perfect weekend treat or even edible gift for someone you love.
Ingredients:
100g vegan butter
40g brown sugar
100g granulated sugar
30g maple syrup
1/2 tsp cinnamon
1 flax egg (1tbsp ground flaxseed + 2 tbsp water mixed until gloopy)
165 g all purpose flour
1/4 tsp fine table salt
1/2 tsp baking powder
1/4 tsp baking soda
60g semi-sweet/dark vegan chocolate
40g walnuts
Method:
Cream butter, brown sugar and sugar together until smooth. Add in maple syrup and the flax egg and mix again until completely combined. Add flour, salt, cinnamon, baking powder and baking soda and mix until almost combined. Chop chocolate and walnuts and fold into the cookie dough. Leave the dough in an airtight container to rest in the fridge for at least 2 hours or overnight. Use an ice cream scoop to scoop balls of dough out onto a tray lined with parchment paper (it should be about 10-12 cookies depending on how much dough you eat in the process). Bake at 200 C for about 13 minutes. Baking time will vary a bit depending on the size of your cookies but they're done once they start turning golden around the edges. Remove from the oven and slam the tray on the countertop to flatten the cookies. Leave the cookies to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
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