adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Highly sophisticated chocolate chip cookies
0 Likes
Sophisticated vegan chocolate chip cookies with rosemary, black pepper, and Maldon salt for the perfect balance of salty and sweet, crispy yet chewy, rich in flavor with toasted pecans and oat flour for nuttiness. A gourmet twist on a classic treat.
Ingredients:
  • 1 cup coconut sugar
  • ¾ cup vegan butter softened
  • 2 tablespoons fresh rosemary finely chopped
  • ¼ teaspoon black pepper freshly cracked
  • ¼ teaspoon nutmeg freshly grated or ground
  • ¼ cup plain unsweetened plant-based milk
  • 1 tablespoon ground flaxseed meal
  • ½ teaspoon sorghum molasses
  • ½ teaspoon almond extract
  • 1 cup all-purpose flour
  • ⅓ cup oat flour
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt plus extra for sprinkling
  • ½ cup toasted pecans roughly chopped
  • 3 ounces vegan dark chocolate roughly chopped
  • 1 to 2 teaspoons vanilla sugar (see tip), for sprinkling
Instructions:
  • - Preheat the oven to 180°C/350°F/gas 4 and line two large baking sheets with parchment paper. - In a large bowl, mix coconut sugar, butter, rosemary, black pepper, and nutmeg until smooth and fluffy. Add milk and flaxseed meal, beat for 30 seconds, then mix in molasses, vanilla, and almond extract. Set aside. - In another bowl, combine the flours, baking soda, and salt. Slowly add the dry mixture to the wet mixture, forming a dough. Fold in pecans and refrigerate for 30 minutes. - Scoop about 2 tablespoons of dough for each cookie onto baking sheets, with space in between. Press chocolate chunks gently on top, sprinkle with Maldon salt and vanilla sugar. - Bake for 15 to 20 minutes until the edges turn golden. Cool on the baking sheets for 5 minutes, then transfer to a cooling rack for another 5 minutes.

Similar Recipes