Prep Time
30 minutes + cooling
Cooking Time
20 minutes
Serves
10 Peoples
Oaty and chewy vegan, gluten-free and deliciously chocolate-y cookies studded with Gin and Tonic flavoured chocolate chunks. Top these cookies with cherry halves for a sweet and tangy addition to these rich and moreish cookies, perfect with a cup of coffee.
Ingredients
- 2 tbsp ground flaxseed
- 120ml plant-based milk
- 60g vegan butter/margarine or coconut oil
- 100g coconut sugar (or caster)
- 1 tsp vanilla essence
- 50g nut butter (e.g. cashew, almond or hazelnut)
- 150g oats
- 130g plain or GF flour
- 1 tsp baking powder
- A pinch of salt
- 90g Dark Gin & Tonic Chocolate, in chunks
- 15 cherries, halved and de-stoned
Method
1. In a small bowl, stir together the flaxseed and milk and leave to one side for 10 minutes.
2. Beat together the vegan butter/margarine or coconut oil and sugar until creamy. Stir in the vanilla essence, nut butter and flaxseed mix.
3. Add the oats, flour, baking powder and a pinch salt to the bowl and stir well.
4. Fold in the chocolate chunks and chill the dough in the fridge for 30 minutes.
5. Preheat the oven to 170Fan/190*C and line a baking tray with parchment paper.
Divide the dough into 15 balls and press down onto the tray, leaving some room in between. Press in 2 cherry halves onto each cookie.
6. Bake for 15-20 minutes until golden round the edges, allow to cool on a wire rack and store in an airtight container.
