Cherry Chocolate Chunks Cookies
Ingredients
- 2 tbsp ground flaxseed
- 60ml plant-based milk
- 60g vegan butter or margarine
- 100g coconut or caster sugar
- 1 tsp vanilla essence
- 50g nut butter (e.g., cashew or almond)
- 150g oats
- 130g plain or GF flour
- 1 tsp baking powder
- pinch of salt
- 90g chopped chocolate
- fresh cherries
Preparation
Stir together 2 tbsp ground flaxseed with 60ml plant-based milk and leave for 10 minutes.
Beat 60g vegan butter or margarine with 100g coconut or caster sugar until creamy. Stir in 1 tsp vanilla essence, 50g nut butter (e.g., cashew or almond), and the milky flaxseed mixture.
Add 150g oats, 130g plain or GF flour, 1 tsp baking powder, and a pinch of salt; stir to form a cookie dough. Fold through 90g chopped chocolate.
Chill the dough in the fridge for 30 minutes. Roll into 15 balls, place on a tray, press down, and add a couple of halved fresh cherries to each.
Bake for 15-20 minutes until golden. Allow to cool on a wire rack or eat while the chocolate is still melty.
