Mississippi Vegan
By Timothy Pakron
Not Too Tricky
makes 12
About the recipe
I expect a lot out of a chocolate chip cookie. Not only does it have to be vegan, I’m also looking for a handful of characteristics. Crispy and crunchy while also chewy. Salty yet not too sweet. The perfect amount of chocolate and butteriness. All the while with a depth of flavour. That’s precisely why this recipe was created. Now, it may not be for everyone. And that’s okay. There are loads of plain, basic
chocolate chip cookie recipes out there. This isn’t one of them. Fresh rosemary, black pepper, and Nutmeg amuse the tongue; while coconut sugar, molasses, and flaxseeds provide the perfect chew. Toasted pecans and oat flour provide a subtle nuttiness. A sprinkling of flaked Maldon salt pushes these cookies over the top, in the best way possible. All in all, these are my go to chocolate chip cookies. They’re a bit more on the savoury side and, well, highly sophisticated.
Recipe From
Ingredients
1 cup coconut sugar
¾ cup vegan butter, softened
2 tablespoons finely chopped fresh rosemary
¼ teaspoon freshly cracked black pepper
¼ teaspoon freshly grated nutmeg (or ground)
¼ cup plain unsweetened plant-based milk
1 tablespoon ground flaxseed meal
½ teaspoon sorghum molasses
2 teaspoons vanilla extract
½ teaspoon almond extract
1 cup all-purpose flour
⅓ cup oat flour
½ teaspoon baking soda
¼ teaspoon sea salt
½ cup roughly chopped toasted pecans
3 ounces vegan dark chocolate, roughly chopped 1 to 2 teaspoons
sea salt, for sprinkling
1 to 2 teaspoons vanilla sugar (see tip), for sprinkling
Top Tip
VANILLA SUGAR is simply granulated sugar that has been infused with vanilla bean pods. Simply add your desired sugar (preferably organic and unbleached) to a jar and throw in one or two vanilla bean pods. You’ll be amazed when you open a jar after only a few days to find the sugar bursting with vanilla flavour. In my kitchen, I keep a small jar of granulated sugar for savoury recipes and one very large jar of vanilla sugar for my desserts and sweets.
Method
- Preheat the oven to 180°C/350°F/gas 4. Line two large baking sheets with parchment paper.
- In a large bowl, combine the coconut sugar, butter, rosemary, black pepper, and nutmeg. Beat with a fork until smooth and fluffy. Add the milk and flaxseed meal and beat for another 30 seconds. Mix in the molasses, vanilla, and almond extract. Set aside.
- In a separate bowl, combine the flours, baking soda, and salt. Mix well. In small amounts, slowly add this mixture to the wet mixture, mixing constantly until it forms a dough. Fold in the pecans. Refrigerate the dough for 30 minutes to chill.
- Using an ice cream scoop or spoon, scoop about 2 tablespoons of dough for each cookie onto the baking sheets, leaving a few inches between them. They will spread out as they bake.
- Arrange the chocolate chunks on top of each mound of dough and press them down gently. Sprinkle with the Maldon salt and vanilla sugar. Bake until the edges are golden brown, but not burned, 15 to 20 minutes. Let cool on the baking sheets for about 5 minutes, then transfer them to a cooling rack for another 5 minutes.
Tags
