New York style cookies (gluten free, vegan)

Inspired by the ever blossoming trend of deliciously decadent, pillowy soft New York style cookies, I’ve given them a vegan and gluten free twist that you lot are going to love. With this simple recipe, you can make a big ole batch of cookie dough balls, store them in the freezer and bake a fresh cookie or two whenever you fancy a proper treat.

New York style cookies

Author: Holly Anderson Hollytreekitchen.com

Allergy information: Gluten free, refined sugar free, dairy free, suitable for vegans + nut free option

Ingredients

2 tablespoon flaxseed + 6 tablespoons water. Mix together in a small bowl and leave for 5 mins to create ‘flax egg’

100g peanut butter

90g melted coconut oil

130g coconut sugar

130g unrefined golden cane sugar

200g chocolate (I use 130g dark chocolate chips and a 70g bar of ombre coco mylk chocolate, roughly chopped)

400g gluten free plain flour (I use doves farm)

10g baking powder

1/2 teaspoon salt

2 teaspoons vanilla

80ml dairy free milk

Note: for a nut free version, substitute the coconut oil and peanut butter for 190g of dairy free butter

Method

Using a stand mix or hand held electric whisk, mix together the flax egg, peanut butter, coconut oil, coconut sugar, cane sugar, salt and vanilla. Add the chocolate, flour and baking powder and mix until just combined. Finally add the milk and bring everything together until it’s just starting to come away from the sides of the bowl into a big dough ball.

Weigh out the cookie dough in 100g portions and roughly roll into balls. They don’t need to be perfect, you want these cookies to be rustic and chunky. Put the dough balls into an airtight container and pop into the freezer overnight.

Preheat the oven to 180ºC and put a lined baking tray into the oven for about 5 minutes.

Add however many dough balls you want to the tray, ensuring there’s a little a bit of space between them allowing room to spread slightly. They won’t spread much.

Pop into the oven and set a timer for 12 minutes. Check on them at 12 minutes, you want them to be turning golden around the edges and still lovely and soft in the middle. if they’re not quite done, check on them again every minute or so until they’ve reached the desired colour.

Remove from the oven and leave them to cool for about 15-20 minutes and serve warm.

If they aren’t devoured immediately, store in an airtight contain at room temperature.

Repeat the baking process with the remaining cookie dough balls from the freezer whenever you fancy.

The dough will keep for a good three months in the freezer.