Emma Dean’s vegan choc cookie recipe

Method

• Preheat oven to 180ºC conventional.
• Using a stand mixer or hand beater, cream the coconut oil, coconut sugar, vanilla paste and 3 tsp coconut milk together until creamy. This will take up to 10 mins. Scrape the sides down regularly to ensure all ingredients are well combined.
• Once nice and creamy, add in the rest of the coconut milk (¼ cup).
• Make the apple purée by adding chopped apples to saucepan with 1/3 cup water (more may be needed depending on the water content of the apples), maple syrup and cinnamon.
• Cook over medium heat with the lid on but stirring occasionally, until apples are soft.
• Purée with a stick blender then add in apple-cider vinegar.
• Add ¼ cup of apple purée to coconut mix (reserve the remaining apple purée for another dessert). Beat well until nice and smooth.
• In another bowl, combine the plain gluten-free flour, the Pana 100 Per Cent Cacao Powder, bicarb of soda and the salt. Use a whisk to stir together.
• Add the dry ingredients into the coconut mixture and mix to combine. The mixture should be firm. If not, add a little more flour.
• Sprinkle in the Pana Organic Pieces and fold to combine.
• Using a tsp, scoop out approximately 30 spoonfuls and place on a baking tray lined with baking paper. Keep the balls rough (don’t smooth out with hands). Squash down with a fork.
• Bake between 10-15 mins depending on how firm you like your cookies.
• When done, remove from the oven. They will still be soft and you may need to squash them down a little more with a fork. To make them truly instagrammable, use extra Pana pieces and press into the top and the side of the cookies. Then sprinkle with a little flaked salt.
• Cool on the tray for at least 15 mins.
• To turn Pana Organic Quad Choc Cookies into ice-cream sandwiches, sandwich a scoop of Pana Organic Salted Caramel Frozen Dessert between two of your Pana Organic Quad Choc Cookies. Then dip in Pana Organic Hazelnut Chocolate Spread and enjoy.
• Note: Cookies can be frozen