Triple Chocolate and Pecan Cookies

There is no such thing as too much chocolate! Indulge in these triple chocolate cookies that are made with cocoa powder, hazelnut chocolate spread and chocolate chips. The perfect treat that can be enjoyed when dipped in a glass of plant milk, especially when they are fresh out of the oven!

35 mins

10 - 12 people

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INGREDIENTS

300g plain flour (gluten-free if needed)

2 Tbsp. cacao powder

1 tsp. baking powder

60g almond butter

120g Mr Organic Dark Chocolate and Hazelnut Spread

100ml coconut oil, melted

100ml maple syrup

1 tsp. vanilla extract

1/4 tsp. vanilla powder

1/4 tsp. sea salt

2-3 Tbsp. plant milk

100g chocolate chips, 50g pecans

METHOD

1. Preheat the oven to 180C.

2. In a large mixing bowl, combine the dry ingredients: flour, cacao powder and baking powder.

3. In an ovenproof bowl, combine all of the wet ingredients: almond butter, chocolate spread, coconut oil, maple syrup, vanilla extract and sea salt. Place them in the oven for 5 minutes to melt the oil and chocolate spread. Whisk to combine until smooth.

4. Pour the wet mixture into the dry mixture and combine. Stir in the plant milk to get a thick & lightly sticky mixture. Fold in the majority of the chocolate chips.

5. Line 2 baking trays and form 10-12 equal sized balls from the dough. Gently flatten them onto the trays, keeping them 3-5 cm apart.

6. Top with pecans and the rest of the chocolate chips.

7. Bake for 18-20 minutes and allow to cool for a few minutes before eating.