For the flax egg
- 1 tbsp ground flax seeds, ground
- 3 tbsp water
For the cookies
- 90g rolled oats
- 30g desiccated coconut
- 1 tsp baking powder
- Pinch of salt
- 100g coconut sugar
- 125g almond or peanut butter
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 60g dark chocolate chips
- To make the flax ‘egg’, put the ground flax seeds and water in a small bowl and leave to coagulate for 5 minutes or so.
- Add the oats, coconut, baking powder and salt into a large bowl, then stir in the sugar.
- Put the nut butter, maple syrup and vanilla into a bowl and mix well, until fully combined. Mix the fat mixture into the dry ingredients along with the flax ‘egg’ – this is easiest done by hand.
- Using a spatula or by hand, bring the mixture together into a dough, then add 50g of the chocolate chips and mix them through the dough.
- Line a large baking tray with non-stick baking paper. Weigh out 60g of dough for each cookie (you should get 6 cookies), then roll into a ball. Place the cookies on the lined baking tray with enough room between them for them to spread during cooking. Pat each one down flat with the palm of your hand, then add a few of the remaining chocolate chips on top of each cookie.
- Chill the tray of cookies in the fridge for 30 minutes.
- Preheat the oven to 150°C fan/325°F/gas 3.
Bake the cookies in the preheated oven for 15 to 16 minutes, until they start to turn golden but before they start to burn. Allow to cool on the tray for 5 minutes, then transfer to a wire rack and allow to cool fully to firm up.
This recipe is an extract from the book Vegan Cooking For Everyone by The Happy Pear, released 9th July 2020.
You can purchase this book on Amazon.
We also have one copy to give away this month! If you would like a chance to win go over to our competition page and enter before 24 July. Good luck!
Nutrition per serving
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