It’s a dark, fudgey, decadent chocolate cookie. Spicy, sweet, with a hint of salt to finish. And it’s completely plant-based. What more do you want?
We’ve incorporated our Cultured Chili Sauce into this rich & dark cookie recipe. Chili and Chocolate go together like Piña Coladas and getting caught in the rain. Don’t believe us? Sprinkle a touch of cayenne pepper on some 75%+ dark choc. Not too much though!
In order to get a super rich, and super deep chocolate flavour to compliment the earthy spice of our fermented chili sauce we decided to use a high quality Dutch Cocoa Powder. Fry’s does fine, but this really made it awesome.
**Before you get stuck into the recipe make sure you read these “cookie rules” to get the best out of your bake:
Rule #1 – For the best results, make sure all your ingredients are at room temp!
Rule #2 – Cream the fat (coconut oil) and sugar together until light and fluffy. This helps encapsulate each sugar molecule in a layer of fat for an extra tender product.
Rule #3 – When it comes to adding the flour, do so all and once and just do not over-mix. Just stir it in.
Rule #4 – Let the dough rest in the fridge for minimum 20 minutes. This helps the gluten to relax, and allows the flour to fully absorb the liquids in the recipe.
Please read how to make below.
Ingredients makes a bunch, depending on how big you decide to make them…
165g coconut oil
‘Flax egg’ – 28g Flax seed, 85g water
75g almond milk
4g vanilla extract
150g cocoa powder
250g all purpose flour
7g baking powder
150g chopped good quality chocolate
Maldon salt flakes/ good quality finishing salt
- mixing bowl
- parchment paper
- spoon (or a kitchen aid if you have one!)
- baking sheet
- First of all, get that oven preheated to 375F.
- Cream the sugar and coconut together, make sure to mix until light and fluffy like icing sugar.
- Blend flax seeds with water in a blender until smooth and gelatinous looking. (This is your binder, and egg substitute!)
- Add the rest of the ingredients together, except for flour, and mix to combine them.
- Once combined, add all of the flour at once and mix again – but be careful not to over-mix.
- Rest dough in the fridge 20 minutes.
- Shape into balls (choose your size, there is no wrong answer), and flatten on a parchment-lined tray. These cookies don’t spread too much while they cook. Top with Maldon salt.
- Bake for 11 minutes. Let cool slightly then transfer to a wire rack to cool completely.
- Pour up a glass of ice cold almond milk (or whichever milk variety you prefer) and dunk those babies!