Choc Chunk Maple Cookies

Time 60 min

Serves 10

Difficulty

These Choc Chunk Maple Cookies are the real deal. The maple lends a really lovely fragrant sweetness to them; you know, as maple does. But, they are made with wholesome buckwheat flour, as well as maybe half the amount of sugar your average cookie has, making these the perfect level of decadent and cookie-craving-fulfilling but not too rich.

Recipe and Image / Madeleine Lumley

Ingredients

2 1/4 cups organic buckwheat flour (or another kind of flour, except coconut flour which is not recommended for this recipe)
1/2 tsp organic baking soda
1/2 tsp fine Himalayan salt
1/4 cup organic olive oil
1/4 cup + 2 Tbsp almond milk (try our almond mylk base)
3/4 cup organic raw sugar
1/3 cup brown sugar
1/4 cup organic maple syrup
1 cup vegan choc chunks

Methods

Whisk the flour, baking soda and salt together.
In a separate large bowl, mix the oil, almond milk, sugar and maple all together until well combined. Add the dry ingredients to the wet, mix until just combined; add the roughly chopped chocolate and stir until mixed through evenly.
Roll the cookies out into balls and onto two greased trays; it should make about 12 cookie balls, spread across the two separate trays. Pop the trays in the freezer for 30 minutes.
Preheat your oven to 180˚C 10 mins before taking the trays out of the freezer. Bake for 12 minutes, then open the oven and lift the cookie tray up a couple of inches and let it drop (aka pan banging*). Close the oven door and bake for 4 more minutes, pan bang again, bake for 4 more minutes and then remove from the oven when the edges are starting to become golden. Leave to cool completely.
*Pan banging, a la Sarah Kieffer: once the cookies start to puff up in the oven, you bang the cookie tray on the oven rack to deflate them, then let them puff again for a few minutes and bang again, and then once again a few minutes later. This gives them those glorious crinkles and cracks.
Try smooshing vegan ice cream in between two of them.

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