She develops and tests recipes for some pretty bloody famous people and now Melbourne’s Karen McFarlane has whipped up this easy-as vegan choc-chip cookie recipe that will keep you as excited as the kids and embrace all of that vegan/plant-based goodness. Better still, we say choc-chips, but we’re actually talking chunks of chocolate* Let us know how you go!
*dairy-free of course
PREP 15 MIN
COOK 10 MIN
100g pitted medjool dates (about six dates)
⅓ cup pure maple syrup
2 tbs almond butter
200g rolled oats
100g buckwheat flour
1 cup almond milk
2 tbs coconut oil, melted
1 tsp baking soda
1 ½ tsp ground cinnamon
100g dairy-free dark chocolate, roughly chopped
Preheat oven to 160°C and line 2 baking trays with baking paper.
Place dates in a heatproof bowl and cover with boiling water. Set aside for 10 minutes to soften. Drain and transfer dates to a food processor. Add the maple syrup and almond butter and blend until smooth. Add oats, flour, almond milk, coconut oil, baking soda, cinnamon and pulse until the mixture is combined and comes together. Add dairy-free chocolate and pulse food processor or stir through until combined.
Spoon out about ¼ cup of the mixture onto the baking trays, allowing room for the cookies to spread out. Bake for 10 minutes. Cool cookies completely on tray before removing as they will be quite soft right out of the oven. Store cookies in an airtight container at room temperature for up to five days.