At Nutcessity, we love to use our nut butters to experiment with flavour and texture to produce something wonderful. With the nut butters we have at home, we've made delicious nutty hot chocolates, bakes glorious cakes, made incredibly fluffy pancakes and so much more, but this right here has to be our favourite recipe of them all. This one for all you dark chocolate lovers out there. These chocolate chip cookies are so simple to make and turn out beautifully. They might even make you feel bad eating them! (emphasis on the might).
- A Nutcessity Nut butter of your choice! (we used maple pecan)
- 200g of your favourite dark chocolate brand
- A dash of your favourite dairy free milk (we love oat!)
- 2 tbsp flaxseed
- 1 cup / 250ml of vegan butter
- 2 cups flour
- 1.5 tsp salt
- 1 tsp baking powder
- 1.5 cups brown sugar
- 1 tbsp vanilla extract
- Preheat your oven to gas mark 4.
- Start by using a small bowl to mix together the flaxseed with 2 tbsp of water and leave it to sit for at least 10 minutes, this will be your egg alternative! (if you want to make a bigger batch, use 1 tbsp extra of flaxseed for each additional egg).
- Chop up your chocolate into chunks, leaving some very finely chopped and some a little bigger.
- Melt your butter by placing it in the microwave or on the pan for a short while, make sure it doesn't burn!
- In a bowl combine your flour, salt and baking powder and stir together.
- In a separate bowl, mix together melted butter with your chosen sugar until thoroughly combined.
- Add a dash of milk (around 2 tbsp), your flaxseed mixture, vanilla extract and 2 spoons of your chosen nut butter to the wet mixture combination, stirring thoroughly.
- Now, combine the contents of both bowls into one and ensure they are thoroughly mixed together and a cookie dough batter is formed. You may use clean hands to kneed the mix. (since this recipe is vegan, you can even go ahead and have a taste!)
- Place your cookie dough mixture in the fridge for a minimum of half an hour to allow it to harden up and make it easier to roll into balls later.
- Line your baking trays with baking sheets.
- For an added nutty kick when making the cookie dough balls, flatten two chunks of the dough and place nut butter in the middle, before rolling them into shape with your hands
- Use an ice cream scoop or your hands to place the cookie dough balls onto the sheet, ensuring you leave enough room between each ball for the cookies to expand in the oven.
- Place trays in the oven for 18 minutes, after removing from the oven leave them to cool for at least 15 minutes, this gives your cookies time to harden. (we know its hard to resist eating them straight away, but it's worth it!)
- Optionally, you can add a sprinkle of sea salt to the top of your cookies for a beautiful contrast between the sweet and saltiness.
There you have it, deliciously nutty vegan cookies made quickly and easily. They look great and taste even better, so try it out and be sure to tag us in any of your nutty creations! We know you're a smart cookie, you got this.