A little cookie never hurt anyone.
A very yummy recipe I recently discovered and most def one you have to try out!
Vegan Chocolate Chip Walnut Cookies
260 grams (9 ounces) all-purpose flour (I used oatmeal flower)
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon finely ground espresso powder
½ teaspoon salt
180 millilitres (6.3 ounces) olive oil
150 grams (5.3 ounces) granulated sugar (I used coconut flower)
150 grams (5.3 ounces) light brown sugar
50 millilitres (1.8 ounces) water
1 tablespoon vanilla bean extract
240 grams (8.5 ounces) dairy free dark chocolate, roughly chopped
100 grams (3.5 ounces) walnuts, roughly chopped
Flaked salt, for sprinkling
In a large sized mixing bowl, whisk together the flour, baking powder, soda, espresso and salt. Set aside.
In a separate large mixing bowl, whisk the oil, sugars and water together until it’s smooth and well incorporated. Whisk in the vanilla bean extract.
Fold the dry flour ingredients into the bowl with the liquid mixture until it’s just incorporated. Add in the chopped dark chocolate and walnuts. Mix until they are evenly distributed throughout the mixture and no flour is visible. Cover the bowl with plastic wrap and place it in the refrigerator to chill for 24 hours—> It may be tempting to skip this step, but don’t! The resting time allows for the dough to set and infuse the flavours - making for an infinitely better textured and tasting cookie.
When you are ready to bake the cookies, pre-heat the oven to 180 C. Line two large cookie sheets with parchment paper.
Remove the dough from the refrigerator and use a 5cm cookie scoop or tablespoon as a measure to scoop out about 18-20 cookie dough balls, sprinkle the tops with a bit of the flaked salt. Divide the dough balls between the cookie sheets.
Depending on the size of your sheets, you may need to bake the cookies in three to four batches, store the cookie dough balls that are waiting to be baked in the refrigerator.
Bake, for 11 to 13 minutes, or until the edges are firm and just beginning the turn golden. Remove from the oven and let the cookies cool and harden slightly before serving, about 15 minutes.