Chewy Loaded Cookies

Well, we spent some solid time working on these treats for the cafe - and I have no shame in saying that the team nailed it! …these are the most delicious, chewy, crispy and soft cookies you’ll find!

And, they’re simple and easy to bake at home as well!

The cooling before baking allows the cookies to keep a little chewy-ness and the plant butter keeps them super soft and incredibly moorish!

They are a treat, that’s for sure!

They’ve become our daughter’s go-to, homemade snack for school times - and the whole family loves getting involved.

Try adding other fillings, we love pecan and raisins, rocky road with marshmallows and sometimes we’ll add in some peanuts with the choc chips! The possibilities are endless!

Enjoy!

Ingredients

• 125g Plant Butter

• 100g Light Brown Sugar

• 75g Caster Sugar

• 2 tbsp Ground Flax / 5 tbsp Water

• 1 tsp Vanilla Essence

• 1/2 tsp Bicarbonate

• 1.5 tsp Baking Powder

• 300g Plain Flour

• 300g Vegan Chocolate Chips / or other filling of your choice (marshmallows, pecans & raisins etc)

Method

• Pre-heat oven to 180c

• Soak 2tbsp flax in 5tbsp water - set aside

• Cream 125g butter with 100g light brown sugar and 75g caster sugar

• Once butter and sugar is creamed together add in: vanilla essence, flax mix and all other dry ingredients, minus the chocolate chips / other fillings

• Once combined into a dough, fold in your fillings and knead until properly mixed

• Roll into 80g balls and freeze for 30

• Bake @ 180c for 14 mins

The cookies will feel softer after this time, but they will set after baking and remain nice and chewy with delicious crispy edges!

Store in an airtight container when completely cooled.

Keep out of site - otherwise, they wont last long! ;)

Peace + Plants