Cooking The Books - Chewy Oat Choc Chip Cookies
The wonderful thing with the latest Happy Pear cook book, "Vegan Cooking for Everyone" is that it doesn't just provide a book of prescriptive recipes to be followed by rote, but instead contains a series of useful templates and suggested starting points for some really great dishes.
At first it might look a little daunting with its tables and long descriptions, but once you muster some confidence and face up to selecting a recipe, it's as easy as pie (and there are some great templates for those as well). You can find more information about the enigmatic Happy Pear and their wonderful food at their website.
The recipe below is adapted from the "chewy oat chocolate chip cookies" template, and should be tried by everyone:
- Place 1 tbsp of ground flax (lin)seed, in 3 tbsp of water, and leave to thicken for 5 mins.
- Loosely stir together the following in a bowl, and set aside:
- 90g rolled oats
- 30g desiccated coconut
- 1 tsp baking powder
- pinch salt
- 100g coconut sugar
- Mix together 125g peanut (or almond) butter, 2 tbsp maple syrup and 1 tsp vanilla extract.
- Combine the wet and dry ingredients by loosely stirring together.
- Fold in the thickened flaxseed mixture, followed by 40g dark chocolate in small chunks or chips.
- Form large balls out of 60g dollops of the dough, and press down on baking sheets, allowing them room to spread.
- Cook in a pre-heated oven at 180C/400F/gas 6 for approximately 12-14 minutes until golden.
- Cool on the trays for 5 minutes before moving to a wire rack to cool thoroughly.
I used gluten-free porridge oats which are a little drier than regular, so I also added just short of a tbsp of extra maple syrup, but this is probably not necessary.
There are several versions of good cookie and biscuit recipes in the book, and it's definitely one for your Christmas or birthday list.
If you'd like to "try before you buy", we're currently making versions of these cookies for the cafe, so take a look on the website for our different options.