Units
Scale
Ingredients
- 343g all-purpose flour
- 1 1/2 tsp cornstarch
- 1 tsp baking soda
- 226g vegan salted butter
- 200g light brown sugar
- 100g granulated sugar
- 2 tsp vanilla extract
- 2 tsp flaxmeal
- 3 tsp hot water
- 100g 70% dark chocolate, chopped in chunks
- 100g dark chocolate chips
For the glittery chocolate corners:
- 100g dark chocolate chips
- 1 tbsp oat milk
- Edible glitter/ sprinkles
Instructions
- Preheat the oven to 350°F (177°C). Line a 9×13 baking baking pan with parchment paper.
- In a small bowl combine flaxmeal and hot water to make the flax ‘egg’. Set aside.
- Melt vegan butter. Let cool once melted. Then mix in light brown sugar, granulated sugar, the flax ‘egg’ and vanilla extract.
- In a large bowl combine all-purpose flour, cornflour and baking soda. Pour the wet ingredients into the dry. Fold to combine. Add the chocolate chips and chopped chocolate chunks. Fold together.
- Transfer into the baking pan, press into the pan so the cookie dough is in an even layer.
- Bake for 26-30 minutes or until edges become golden. Let the giant cookie cool completely.
- Carefully remove from the baking pan. Grab your heart cookie cutters, and cut as many heart cookies as you can.
- For the chocolate corners, in a small bowl combine oat milk and dark chocolate chips. Pop into the microwave for 10 seconds, mix and repeat until the chocolate is melted. Dip the corners into the melted chocolate or spread the chocolate with a spatula. Sprinkle edible pink glitter over the chocolate.
- Enjoy! xo.