Ingredients

The following ingredients have 14 Servings
  • 100 g / packed ½ cup softened vegan block (like Naturli) or coconut oil (I use refined coconut oil as it has no coconut flavour)
  • 90 g / scant ½ cup caster sugar (sub for coconut sugar, see notes)
  • 50 g / ¼ cup light brown (demerara) sugar (sub for coconut sugar, see notes)
  • 1 tbsp ground flax or chia seeds, mixed with 45 ml / 3 tbsp water, chilled for 15 minutes
  • 1 tsp vanilla extract
  • 180 g / 1½ cups all purpose flour or GF plain flour mix)
  • ½ tsp baking soda (GF certified if needed)
  • ½ tsp salt
  • ½ tsp ground cardamom (optional)
  • 75 g / scant ½ cup vegan chocolate chips or chocolate, diced small
  • 50 g / scant ½ cup chopped pecans or walnuts

Instruction

  • In a large and tall mixing bowl, place softened coconut oil and both sugars.
  • Whisk using an electric hand whisk or a standing mixer until well combined.
  • Add thickened flax or chia gel and vanilla essence and whisk until homogenous.
  • Add all of the dry ingredients (apart from the chocolate and nuts) in 3 batches. Fold the dry ingredients into the wet ones using a silicone spatula first and later your hands. If using gluten flour, be gentle and do not overwork the dough as you do not want the gluten to develop.
  • Add chocolate chips (or chopped chocolate) and chopped nuts and mix them into the dough with your hands. The dough should be soft and pliable.
  • Rest the dough in the fridge for at least 1 hour before baking, overnight chilling renders even better results. If using coconut oil, rest the dough on the kitchen counter until pliable again.
  • Set the oven to 200° C / 390° F.
  • Divide the dough into 14 equal portions. I recommend baking these cookies in two batches to get nicely browned edges and a slightly chewy middle. Leave plenty of space between each cookie when placing them on the baking tray. Bake for 12 minutes or a little longer (14-16 minutes) if you want the cookies crispy throughout. Allow them to cool on the tray for 5 minutes after removing from the oven and then transfer to a wire rack for them to cool off completely before eating. Keep in an air-tight container.