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.
By Nourishing Amy
Chocolate Cherry Chunk Cookies
Prep Time: 30 minutes + cooling
Serves: 10 People
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
Step 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.
