In the great cake vs biscuit debate (I know we’re all winners in that contest really) my husband is very much a cake kinda guy and I have always felt more in tune with the cookie monster.
Not that I don’t enjoy a good cake, but there’s something about the grip-able, dunk-able nature of cookies that I find addictive. Crisp yet gooey, and perfectly pocket sized 🙂
These vegan cookies were a good blend between the two. Definitely cookie on the outside with their crispy, cracked shell but softer and almost cake-like in the middle.
The oats, flax egg and coconut sugar made them feel almost guilt-free too – (almost)….
It’s a good mix. The oats give the cookie a substantial bite and satisfying chewy texture. The peanut butter gives a savoury saltiness whilst the dark chocolate chips add bursts of bitter-sweetness.
This recipe can also be made using regular butter, sugar and egg – you’ll probably end up with a slightly crispier cookie – let me know 🙂
If you have a sweet tooth you might also like this Rhubarb Ripple Ice Cream & Almond Shortbread or these Biscoff Blondies & Biscuit Flavoured Cake! (experiment with swaps mentioned here to make these vegan).
I’d love to hear if you give these a go #preggieveggie
- ½ cup (64g) Flora Freedom Walnut Spread (or sub other butter)
- ½ cup (100g) white sugar*
- ⅓ cup (73g) coconut sugar (sub any brown sugar)
- ½ cup (125g) peanut butter (I prefer crunchy in this recipe)
- tsp vanilla paste
- 1 flax egg* (or sub alternative egg replacer or egg)
- 1 cup (128g) plain flour
- 1 tsp baking soda or 2.5 tsp baking powder
- ¼ tsp salt
- ½ cup (43g) rolled oats
- 1 cup (175g) chocolate chips of your choice* (or sub raisins or nuts)
- If you're using flax egg prepare that first so it has time to thicken (mix 1tbsp ground flax seeds with 2.5 tbsp. water and leave for about 10 mins)
- Preheat oven to 175C / 350F
- Cream together the 'butter' and sugar until smooth
- Next add the peanut butter, vanilla and 'egg' and mix well
- In a separate bowl combine the flour, baking soda/powder and salt
- Add these to the wet ingredients and stir briefly
- Add the oats and chocolate chips and distribute evenly
- Line baking trays with lightly oiled paper
- Use an ice cream scoop to add the mix to the pan (leave a little room between each for spreading)
- Cook for 12 minutes or until golden
- Remove from the oven, leave to cool for a few minutes on the tray and then transfer to a rack to cool
- Or enjoy them hot with your favourite ice cream!
* To make a flax egg take 1 tbsp. ground flax seeds and add 2.5 tbsp. of water. Stir and leave to rest until thickened - approx 10 mins.
* You can find dairy-free white chocolate alternatives online.
* You might need to cook these in batches. Leftover mix could be kept in the fridge for a couple of days or frozen in cookie portions for another day.