Units
Scale
Ingredients
- 113 g salted vegan butter (softened )
- 100 g light brown sugar
- 50 g granulated sugar
- 1 tsp vanilla extract
- 2 tsp flaxmeal + 3 tsp hot water
- 154 g all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 1/2 tsp cornflour
- 110 g chopped vegan dark chocolate (plus more for decoration )
- 60 g chopped toasted pecans (plus more for decoration )
Instructions
- To make the flaxegg, combine flaxmeal with hot water. Set aside until needed. Beat softened butter with both sugars until light and fluffy. Mix in the vanilla extract and flaxegg. Toss chopped dark chocolate with 1/2 tbsp of the all-purpose flour. In another bowl, shift the remaining all-purpose flour with baking soda, salt and ground cinnamon.
- Combine the butter-sugar mixture with the dry. Fold in the flour-covered dark chocolate and toasted pecans. Cover bowl with a plate, and refrigerate for at least 3 hours (or overnight!).
- Preheat oven to 180°C/356°F. Measure 1 1/2 tbsps of the cookie dough and roll into balls. Place on a baking sheet lined with parchment paper. Leave a 1 or 2-inch gap between each cookie dough ball, as they will spread when baking!
- Bake for 12-14 minutes or until the edges start to golden. Allow to cool on the baking tray for 10 minutes, then transfer onto a cooling rack for another 10 minutes. Sprinkle cookies with a little flaky salt and enjoy!
Nutrition
- Calories: 116