The title of this post alone is enough to make me salivate at my desk, but after eating many variations of this cookie I can confirm they are the best bake ever to come out my oven, and am also enjoying said cookie whilst writing this so it’s a win-win situation all-round for content.
I’m always on the hunt for vegan treats that a) don’t contain too many overly-complex ingredients that just make it a faff to bake and b) actually taste okay – there’s only so many date bars I can consume before wanting a whole car of dark chocolate, and after many cookie batches and recipe testing sessions I’ve nailed the chewy but also gooey texture we all dream about.
This is a slight mod of my previous cookie recipe, which are also v delicious but not as chewy so if you want ultimate chew plus melt-in-the-middle goodness, get whipping up a batch of these…
Recipe – makes 4 extremely large cookies, or at least 8 normal ones for normal people
200g coconut sugar
125g dairy-free butter
1.5 tbsp nut butter
180g rice flour
1/2 tsp baking powder
1 tsp per cookie (or more if you feel it, no judging) of Mr Organic Chocolate Hazelnut Dairy Free Spread
1. Measure out all your ingredients – it saves both time and washing up. I would suggest measuring your butter straight into the mixing bowl, as it’s the first ingredient you’ll need and means one less buttery bowl to wash!
2. Cream together your butter and sugar on a high speed so it’s whipped into a frenzy and almost looks like air. The softer, the better.
3. Add in your generous tablespoon and a half of nut butter – I like almond as it’s flavourless but you can use any flavour you like! – and again whip it into a frenzy.
4. Add a few spoonfuls of flour and measured baking powder at a time to the mix whilst on a medium speed, until it starts to look thicker but still quite squishy. Whilst you do this, pre-heat your oven to 200 degrees celsius.
5. Line a tray with greaseproof paper, and dollop (technical term) equal small amounts of mixture on the tray as a base for the filling (I tend to use half a tablespoon). Slightly flatten the mixture and make a bowl in the centre for the spread.
6. Take a teaspoon of hazelnut spread and fill the centre of the cookie, spreading as evenly as you can; then take another half tablespoon of cookie mixture and layer on top, using the back of a spoon or your finger to seal and smooth out the seam between bottom and top. Again, flatten slightly so a there’s no mound when baking, and repeat.
7. Now here’s where the science comes in – you want it to cook fast at the beginning so it melts/the edges set but then slow it down so it stays chewy. I suggest 5 minutes on 190 degrees to get that cookie forming and melting, and then drop it to 155 degrees for 7 minutes so it slowly melts and becomes gooey. I’d even suggest turning the oven off for the last minute or two so it cooks in residual heat and begins to cool. Remove from the oven and pop onto a cold tray immediately so they begin to set.
8. Now just wait 10 mins and it’ll be the perfect temperature – warm and gooey (almost breaking) in the middle and sugary chew on the edges, GLORIOUS!
Perfect for any day of the week (but especially a Sunday bake for a week’s worth of treats) and you can also freeze or chill remaining mixture which is great when you need cookies ASAP! Now let’s get baking!
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