Chewy Chocolate Salted Cookies

This week we have another vegan recipe from Fat Sparrow, a super cute porch takeaway coffee stop on Albany Highway in Auckland where you can grab a blessed coffee and yummy fresh bagel to takeaway.

We loved their Date and Apricot Loaf and can’t wait to share this recipe for their famous Chewy Chocolate Salted Cookies with you. They are absolutely mouth-watering, the only problem is you won’t want to stop after just one!

Check out Fat Sparrow on Instagram here.

Fat Sparrow, 450 Albany Highway, Albany, Auckland

Chewy Chocolate Salted Cookies

Ingredients:

150ml oil (sunflower, rice bran etc..)

1-1/3 cup sugar

1/2 cup brown sugar

1/2 tsp salt

80ml plant based milk

1-1/2 tsp vanilla extract

2-1/2 cups plain flour

1-1/2 tsp baking soda

Chocolate (I use a lot but one bar of Whittakers dark chocolate will work)

Method:

Preheat oven to 180c and line oven tray with baking paper.

In a large bowl whisk together the oil, sugar, salt, vanilla and mylk and combine well.
Sift over the flour and baking soda, mix until combined. The dough may look slightly dry and crumbly but this is normal.

Scoop balls of the dough using an ice cream scoop or a heaped tablespoon. Roll into a rough ball with your hands and transfer to your baking tray. Don’t flatten them otherwise they will spread too much. Place pieces of chocolate on top.
Make sure you leave at least 3-4 cm in-between each cookie.

The size of the cookie is up to you, make them smaller or bigger.

Bake for around 15mins depending on the size of the cookie so keep checking. They should appear slightly brown on the edges and just set in the middle.

Once baked these are even better (the secret ingredient) sprinkled with a pinch of sea salt.

Allow cookies to cool on a tray before serving.

Want more baking inspiration from Fat Sparrow? Get their recipe for Date and Apricot Loaf here.