Quickie Cookies
These are called quickie cookies for a reason, they really are incredibly delicious and quick plant-based cookies. Delicious and easy to whip up - no food processor needed! You can change up the filling if you want to suit your tastes and get creative with the toppings - we love dipping these into melted dark chocolate.
Serves
Ingredients
For the cookies
<item-todo-done>125g caster sugar<item-todo-done><item-todo-done>1 tsp vanilla extract<item-todo-done><item-todo-done>½ tbsp maple syrup<item-todo-done><item-todo-done>½ tsp baking powder<item-todo-done><item-todo-done>20g raisins<item-todo-done><item-todo-done>¼ tsp salt<item-todo-done><item-todo-done>125g plant-based butter room temperature<item-todo-done>
To serve
<item-todo-done> flaky sea salt<item-todo-done><item-todo-done>150g plain flour<item-todo-done><item-todo-done> melted dark chocolate<item-todo-done>
Before you start
Oven preheated to 170˚C, fan setting | 2 baking paper lined baking sheets | Large mixing bowl
Cream the mixture
- Put the plant-based butter, sugar, vanilla extract and maple syrup in a large mixing bowl and beat it with a wooden spoon until it’s creamed
Make the cookie dough
- Pour the flour, baking powder and salt into the bowl and fold it into the cream so you have a thick but malleable dough
- Add the raisins to the bowl, and fold into the cookie dough so they’re evenly spread
Assemble the cookies
- Spoon heaped teaspoons of the cookie dough onto the lined baking sheets, leaving 4cm between each ball of dough
- Squash the balls to flatten them slightly into puck shapes
Bake the cookies
- Put the baking sheets in the oven and bake the cookies for 13–15 minutes, until golden but darkening at the edges
- Swap the trays between the shelves halfway through so that they cook evenly
- Take the baking sheets out of the oven, leave the cookies on them for 5–10 minutes to firm up a little sprinkle over some flaky sea salt, then transfer carefully to wire racks to cool
- Serve with melted chocolate