V Jodie says: “It’s always good to have a tasty vegan cookie recipe in your repertoire and they taste so good you’d never be able to tell. This recipe is vegan and parev, but you can achieve the brown butter by using the Naturli’ brand vegan block, as this browns like cows’ butter. If you’re not vegan just use normal butter and 1 egg instead of e psyllium husks.”
Makes: 14-16 cookies
Ingredients
250g vegan butter (or regular butter)
100g golden caster sugar
150g dark coconut sugar/ soft dark brown sugar
1 vegan “egg” - 1 tbsp psyllium husks + 3 tbsp plant milk/water (or 1 egg)
½ tsp vanilla extract
250g plain flour
100g spelt flour
1 tsp bicarbonate of soda
½ tsp baking powder
½ tsp cinnamon
¼ tsp nutmeg
Salt
100g chocolate, cut into chunks
100g halva, crumbled into large chunks
Method
l First put 150g of your butter in a saucepan. Keep the other 100g aside in a bowl.
l Melt the 150g butter over a medium/ low heat until it starts to foam then turns a lovely golden colour, about 6 minutes, giving a swirl every so often to prevent burning. Turn off, transfer to a bowl and leave to cool for 10 minutes.
l While the butter is cooling, using the paddle attachment, beat the remaining 100g of butter and sugars until just combined, about 1 minute.
l Add the soaked psyllium husks (or egg), vanilla and finally the cooled, browned butter; mix in until smooth and fully combined.
l In a separate bowl sieve together the flours, raising agents, spices and salt.
l Add to the butter mixture and pulse in, just until everything comes together as a dough.
l Finally briefly mix in the chocolate chunks and crumbled halva.
l Roll into 60g balls and place into the fridge for at least 2 hours.
l Once the dough has chilled, preheat the oven to 180°C and line 2 or 3 baking trays. Space the cookies out as they will spread.
l Bake for 10-12 minutes. They will look a bit underdone in the middle, but will continue to cook once out of the oven.
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