Chocolate Cherry Chunk Cookies

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

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.