I find bakes you can whip up in 15 minutes and cook for even less the best kind of bakes, when you’re craving a little sweet something and half an hour later you’ve got freshly baked gooey cookies on the plate – oh it’s so satisfying!
Cookies are definitely my bake of choice, they’re so quick and easy to adapt, plus is there anything better than raw cookie dough? It’s taken me a while to nail a cookie vegan cookie recipe, but I finally did with a little help from Madeleine Shaw’s date + Pistachio Cookie recipe, and made the perfect gooey in the middle and crisp on the outside cookies perfect for Bake Off, Friday nights, or just a little sweet something.
Ingredients (makes 12)
200g coconut sugar or light muscovado
125g dairy-free butter or coconut oil
1 Tbsp nut butter – I find almond or peanut best!
250g gluten free flour – I use rice
1/2 tsp baking powder
50g dates, stoned and diced
Half a bar of 70% or higher dark chocolate (make sure it is free of milk or milk derivatives)
1. Pre-heat oven to 180c
2. Cream together the butter and sugar until a light, smooth consistency; add in the nut butter, mixing slowly.
3. Fold in the flour a little at the time, adding the baking powder halfway through.
4. Stir in the dates and chocolate and try not to eat it all.
Bonus for the best cookie results, leave the dough in a container and allow to rest in the fridge for a minimum of two hours (or overnight if you can) or the freezer for 30 minutes. This holds the fat in and produces gooey middles and chewy outsides!
5. Use a teaspoon, tablespoon or ice-cream scoop to transfer serving of dough to bake, and my tip is to slightly flatten the dough to produce a chewier texture, as with vegan mixtures I find the more dense they are, the more cake-like the texture so give them a little press.
6. Bake for 8-15 minutes depending how chewy you like them, and try to leave them to cool for 10 minutes, but hey, the stomach wants what it wants 😉
Not to be biased, but these cookies rock – I make them whenever we want a mix of cake and chocolate but quicker and smaller portions (doesn’t stop me eating 3 in a go), and I did make a batch of raw dough for Anna’s birthday and there were a lot of yummy noises so, thumbs up all round!
Now that you’ve got Monday’s baking plan sorted, I’m going to go make another batch myself because I’m weak and what better way to start the week right?
Lots of Love,
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