Spiced Pecan and Double Choc Cookies

Ingredients

1 tbsp milled flaxseeds

3 tbsp water

6 tbsp smooth cashew butter

1 tsp mixed spice

5 tbsp maple syrup

4 tbsp cacao powder

3 tbsp coconut oil, at room temperature

½ tsp baking powder

60g pecan nuts, broken in halves and quarters

50g vegan dark chocolate, broken into chunks

Method

Preheat the oven to 180°C. Line a baking tray with non-stick baking paper.

Put the milled flaxseeds and water in a medium-sized mixing bowl and stir to combine. Set aside to soak for 15 minutes.

Once the flax ‘egg’ is ready, add the cashew butter, spice, maple syrup, cacao powder, coconut oil, and baking powder to the same bowl and mix well using a spoon or fork, then stir in the pecan nuts and chocolate chunks.

Using a dessertspoon, take a heaped spoonful of dough, then scrape it off onto the lined tray using the other spoon.  Flatten them out a little using your fingertips.

Bake in the preheated oven for 10 minutes. Leave to cool and firm up on the tray for 10 minutes before digging in. This cooling process is very important to let the cookies set so they won’t crumble.