Who doesn’t like a choc Chip Cookie? these won’t disappoint, crunchy on the outside and slightly chewy in the middle. warming cinnamon, bitter dark chocolate a nutty crunchy hazelnuts.
- Serves:yield approx 18
2 cups spelt flour
1 tsp salt
1 tsp baking powder
2 tsp corn flour
1 tsp ground cinnamon
¼ cup plus 2 tbsp. almond milk, or any other non-dairy
¾ cup vegan butter, from a tub or stork for biscuits and pastry
1 cup soft brown sugar
¼ cup caster sugar
2 tsp vanilla extract
120g dark choc chips
80g toasted blanched hazelnuts roughly chopped
Preheat the oven to 180°C
Line 2-3 baking trays with parchment.
Combine all the dry ingredients except the chocolate and hazelnuts in a bowl.
In a large mixing bowl, beat either with a hand whisk or in a food mixer with the paddle attachment, the ‘butter’, sugar, vanilla, and milk. Beat until well combined, it may split a little, but it will come back together once the flour is added.
Add in the flour in two halves until combined fully.
Take a large spoon and fold in the chocolate and the hazelnuts.
Taking a medium scoop, place balls onto your baking sheet, and place in the hot oven for 9-11 minutes.
Do not overcook or they will dry out once cooled, it is better to slightly under cook them than over.