Choc Chip Cookies

Choc Chip Cookies

Soft and chewy? Crisp and crunchy? Cookies are so varied that they’re one of those things that everybody loves. This week I was given a new book 😀 a lovely book! It’s the third book (Recipes for Happiness)  from David & Stephen Flynn aka The Happy Pear. If you’ve never come across these plant based twins… where have you been hiding!? This book is packed full of delicious plant based recipes with loads of tips and tricks to help you on your way to a healthy and plant based way of life.

This is not the first book of theirs I have read, and not by any means the first plant based book I have read (or owned), however, as much as I love books, I’m not so good at following recipes! I usually have a flick through, read anything which catches my eye and then use the ideas to create my own which is normally something completely different!

Several things caught my eye in this book and although two cookie recipes were on one page with no photos, they sounded like they would be good. They were good! Real good! 😀 We ate them all. That was Friday. We made some more with a few tweaks. We made our third batch on Tuesday and the recipe is very different to the first (less oil, less sugar, crispier, less chewy). We liked all three recipes, but here I’m sharing the crispy crunchy chocolatey cookies which have almost all gone already! Oh and these are dunk-able cookies! 😀

Taking these over to Angie’s Fiesta Friday co-hosted this week by Liz @ Spades, Spatulas & Spoons.  Come over and say hello, find some new recipes and make new friends. See you there!

5 from 1 vote

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Choc Chip Cookies

Time

15 mins

 

Crunchy, crispy cookies studded with chocolate chips.

Course: Snack

Keyword: cookies

Serves: 12 cookies

Created by:: Laurena @LifeDietHealth

Gather

• 2 teaspoons ground linseeds
• 6 teaspoons cold water
• 50g coconut oil
• 90g coconut sugar
• 1 teaspoon vanilla extract
• pinch sea salt
• 1/2 teaspoon bicarbonate of soda
• 40g oat flour
• 85g flour gluten free if required
• 40-70g chocolate chips dairy free if required

Prepare

1. Mix the linseed with the water and set aside.

2. Beat the coconut oil with the coconut sugar until combined (a wooden spoon is great for this).

3. Add the vanilla extract to the linseed mix and mix well.

4. Stir in the salt, soda, oat and flour and combine until you have a soft dough. 

5. Either add the chocolate chips in now, or add them to the top of the cookies once shaped.

6. Divide the dough in two, then in two again and finally divide each piece into three. You will end up with 12 pieces which should be spaced apart on two lined baking trays and then squashed flat (press the chocolate chips in now if you didn't mix into the dough).

7. Bake at Gas Mark 3 (325f / 160c)  for 12 minutes. Remove from the oven and allow to cool on the tray. They will start off very soft but will firm up and go crispy one they cool.

8. Enjoy!

Tips & Storage

• Eat these as a snack or dessert just as they are.
• Sandwich these with ice-cream or nut butter.
• Add some chopped nuts either with or instead of the chocolate chips.
• Store in an airtight container - if you have any left!