Maple-sweet, spiced, melt-in-the-mouth buttery: these vegan cookies are everything you could want from an autumnal treat.
For this recipe I have used dark vegan chocolate instead of chocolate chips. Cacao nibs are also great, you just don’t get that satisfying melt.
Makes 15 small cookies.
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!