In my opinion, a good cookie should be thin and crisp on the outside but chewy and soft on the inside. Unfortunately, I have found many vegan cookies to be quite the opposite, rather big and cake-like.
That was until I discovered this vegan cookie recipe by Meera Sodha. She has managed to create a vegan cookie that is big and thin whilst also retaining its structure in the middle.
So I became a little bit obsessed with her recipe and found myself gradually tweaking it to experiment with flavours and the flour base. And this is where I ended up, with a vegan white chocolate & macadamia nut spelt cookie. Quite the mouthful, I know.
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Servings: cookies
Ingredients:
- 75 g Organic sunflower oil approx. 90ml
- 4 tbsp Water
- 2 tsp Vanilla bean paste 1 tsp paste
- 150 g Golden caster sugar
- 200 g Spelt flour
- 3/4 tsp Baking powder
- 1/2 tsp Bicarbonate of soda
- 1/2 tsp Salt
- 40 g Macadamia nuts
- 100 g Vegan white chocolate chips (optional)
Instructions:
- Whisk up the oil, water and vanilla until fully combined and emulsified
- Mix the flour, baking powder, bicarb, salt and sugar together in a large mixing bowl.
- Break the nuts up into chunks and mix in to the flour
- Pour the oily liquid into the dry ingredients and stir with a wooden spoon until the mixture comes together
- Keep the mix in the bowl and place in the fridge for 30 minutes
- Line a baking tray with baking paper
- Preheat the oven to 180° degrees (fan)
- Spoon out 12 cookies from the mix and place evenly on a baking tray, making sure to leave enough space between each one as they expand outwards
- Bake the cookies for about 12 minutes until the cookies are golden brown and have crisped up slightly on the edges
- Leave the cookies to cool and then eat!
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