Healthy Vegan Chocolate Chip Cookies
By k4kuhn
Ingredients
- 2/3 cup plus 1/2 cup oat flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 4 tbsp coconut sugar (brown sugar or sucanat will also work)
- 4 tbsp sugar
- 1/4 to 1/3 cup chopped macadamia nuts (or walnuts)
- 1/4 to 1/2 cup chocolate chips
- 1 tsp pure vanilla extract
- 2 tbsp melted coconut oil
- 3 to 5 tbsp milk of choice, as needed
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat oven to 380 degrees. Combine all dry ingredients and mix very well. Add wet, and form into a big ball. Now make little balls from the big one. For soft cookies, refrigerate until cold (otherwise, just bake right away). Bake 7 minutes, or until they’ve spread out and look just a little undercooked. Remove from oven when they’re still a little undercooked, then it’s important to let cookies cool at least 10 minutes before trying to remove from tray, as they’ll continue to cook while cooling.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
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In a bowl, mix together the butter, egg yolk, sugar, and salt.
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Add the flour and mix. Roll into a ball.
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Chill for 30 minutes.
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Remove from refrigerator. Divide the dough and roll into 1-inch balls.
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Dip each ball in egg yolk, and then roll in chopped nuts.
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Place on baking sheet (lined with parchment paper), and press your thumb into the center.
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Bake at 340°F/170°C for 12 minutes, or until golden.
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Remove from oven and let cool.
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Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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Enjoy!
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