Units
Scale
Ingredients
- 265g all purpose flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 2 tsp flax meal
- 3 tsp hot water
- 170g salted vegan butter, room temperate
- 150g light brown sugar
- 100g granulated sugar
- 1 1/2 tsp vanilla extract
- 1/2 cup vegan candy covered chocolate peanuts
- 1/2 cup salted pretzels
- 50g chocolate, chopped
- a pinch of flaky salt
Instructions
- Cookie Dough: Combine flax meal with hot water to make a flaxegg. Set aside. In a large bowl, beat salted vegan butter with the light brown sugar and granulated sugar for a few minutes, until light and fluffy. Add in the vanilla extract and flaxegg. Beat together for a few more minutes or until combined. Add the all-purpose flour, cornstarch and baking soda. Fold together until no more flour is visible. Mix in the salted pretzels, candy covered chocolate peanuts and chopped chocolate chunks. Cover, and refrigerate for at least 2 hours, or for 2-3 days.
- Baking: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper. Roll cookie dough into balls, about 2 tablespoons of dough per cookie. Place onto a baking tray 3 inches apart. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look a little soft.
- Cooling: As soon as they come out of the oven, tap the baking tray 1-3 times on your work surface to flatten out the cookies slightly. Sprinkle with a little flaky salt. Allow them to cool on the baking tray for 5-10 minutes, then carefully transfer onto a wire rack.
- Enjoy!!