Vegan Espresso Pecan Chocolate Chip Cookies
All too often, vegan recipes fall flat - they may involve too many obscure ingredients, complicated cooking methods or lack flavour. This delicious recipe proves that doesn’t have to be the case! Thanks to our irresistible Lindt CLASSIC RECIPE Vegan Chocolate, you can enjoy these espresso, pecan and chocolate chip cookies without compromising on taste, texture or time when you fancy a plant based treat…
Chocolatier’s Tip
Instead of chilling, you can freeze the balls of dough to bake at a later date and enjoy a freshly baked treat whenever that cookie craving strikes. Simply add 6 minutes to the baking time below.
Lindt CLASSIC Vegan Hazelnut Chocolate Bar 100g
Easy
12 people
Ingredients
- 100 g light muscovado sugar
- 50 g molasses or dark muscovado sugar
- 1 tbsp ground flaxseeds
- 3 tbsp almond milk
- 75 g coconut oil, melted
- 1 tbsp espresso powder
- 100 g ground almonds
- 110 g spelt flour
- ½ tsp fine sea salt
- ½ tsp bicarbonate of soda
- 80 g Lindt CLASSIC RECIPE Vegan Chocolate, chopped into chunks
- 80 g pecans, toasted and chopped into chunks
- Sea salt flakes, to sprinkle
Lindt Chocolate In This Recipe
Method
Step 1.
Line 2 large baking trays with non-stick baking paper or baking mats and set aside.
Step 2.
In a large bowl, whisk together the sugars, ground flaxseeds, almond milk, melted coconut oil and espresso powder until combined.
Step 3.
In a separate bowl, mix together the ground almonds, spelt flour, salt and bicarbonate of soda until combined.
Step 4.
Tip the dry ingredients into the wet ingredients and mix thoroughly for 1-2 minutes or until you have a completely smooth mixture.
Step 5.
Fold in the Lindt CLASSIC RECIPE Vegan Chocolate chunks and pecans until evenly distributed throughout the dough.
Step 6.
Divide the dough into 12 equal-sized balls - weighing around 55 g. Roll tightly and place, well spaced apart, onto the prepared baking sheets.
Step 7.
Sprinkle each ball with a few sea salt flakes before covering the trays with cling film. Chill in the fridge for 3-4 hours (don’t be tempted to skip this step as not only does it allow the flours and flaxseeds to fully hydrate, it enables the flavours to mature which gives a better taste and texture).
Step 8.
When ready to bake, preheat the oven to 190C/170 Fan.
Step 9.
Bake the chilled dough balls for 10-15 minutes - or until the cookies have just set.
Step 10.
Leave to cool on the baking trays for 10 minutes before using a spatula to transfer to wire racks to finish cooling completely.
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