Looking for an easy, one-bowl cookie recipe? This is it! And you can tweak it to create two different flavours. Snack time just got seriously elevated.
Hot off the press is Ella Mills' new cookbook 'How to go plant-based' packed with loads of amazing recipes that range from healthy midweek dinners to easy and scrumptious pasta dishes but as the GTG team has quite a sweet tooth and is partial to a mid-morning treat it was her cookie recipe that really caught our eye. Cookies can be a bit tricky to get right - nobody likes an overly dry or crumbly cookie and sometimes the dough doesn't seem to quite come together as it should. But we're happy to report that we've put this recipe to the test - quite a few times - and it's worked a treat every go. So now it's your turn. Here is Ella's simple cookie recipe that you can do two different ways depending on your mood and cookie needs.
The perfect cookie recipe, two ways
"They’re perfectly crunchy on the outside, chewy on the inside and completely addictive. I’ve made them two ways for you, one version has dark chocolate and sea salt, the other has cinnamon and raisins" Ella Mills.
Makes: 15 cookies
200g plain flour
70g ground almonds
200g coconut sugar
1 tsp baking powder
A pinch of sea salt
60g coconut oil, melted
90ml oat milk
1 tsp vanilla bean paste
For the chocolate cookies
70g dark chocolate (70–80% cocoa solids), cut into small chunks
Flaky sea salt
For the cinnamon raisin cookies
1 tsp ground cinnamon
- Preheat the oven to 180°C fan and line 2 baking trays with baking parchment.
- Mix the flour, almonds, sugar, baking powder and salt together in a large bowl. Then stir in the melted coconut oil, oat milk and vanilla to form a dough.
- Add the dark chocolate or the raisin and cinnamon (or see the note below) and mix well to combine.
- With wet hands, roll the cookie dough into 15 balls (about a tablespoon of mix for each one) and divide between the two trays, making sure to leave plenty of space between them as they spread out a lot when cooking. Gently flatten them a little.
- If you’re making the salted chocolate version, sprinkle over some salt.
- Bake in the oven for 10 minutes. Remove from the oven and leave to cool on the tray. They’ll finish setting while they cool. I think they’re most delicious about an hour later when they’re perfectly chewy.
- Once cool, store in an airtight container at room temperature for up to 5 days.
- Note: You can split the batch of dough in half and make some of each version. Just be sure to half the quantity of the chocolate or raisin ingredients you add to each batch
Recipes extracted from How To Go Plant-Based: A Definitive Guide For You and Your Family by Ella Mills, published by Yellow Kite, out now.