Laura Hemmington
Maple-sweet, spiced, melt-in-the-mouth buttery: these vegan cookies are everything you could want from an autumnal treat.
Maple-sweet, spiced, melt-in-the-mouth buttery: these vegan cookies are everything you could want from an autumnal treat.
1. Heat the oven to 180°C / 350°F / Gas Mark 4.
2. Put the coconut oil into a ramekin and melt it in the oven.
4. Put all of the ingredients except the salt in a bowl and mix by hand until completely combined. Leave it in the fridge for ten minutes.
5. Take a teaspoon of the mixture, roll it into a ball and place it on a parchment paper-lined tray. Repeat until all of the cookie mixture is used up.
6. Using your thumb, flatten each cookie ball gently and sprinkle a couple of flakes of the pink salt into each thumb print.
7. Cook for no more than 12 minutes, you don’t want burnt chocolate!
I like to wait for these to cool down a little before tucking in, and I store them in the fridge. For an extra treat (although not a guilty one) fill the thumb prints with some toffee cashew cream. Yum!
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