On the face of it, this recipe really shouldn’t work. It makes a wet, sticky batter that doesn’t hold a lot of promise. And yet, once it’s baked, you’re left with a soft, moreish cookie that is perfect with a cold glass of almond milk (my preference) and happens to be pretty darn good for you too – hurrah!

Refined sugar-free and packed full of so-called superfoods (chia, cacao, cinnamon and the rest), these cookies will soon become a go-to recipe in your kitchen too. Personally, I prefer to make them in small batches, otherwise, the temptation to consume them all in one sitting is too great, but you could easily double the quantities if you’re expecting a crowd. I think they make a particularly good addition to any girls’ night in – just add prosecco and it’s a party!

MAKES 6 LARGE COOKIES

INGREDIENTS

• 100g spelt flour
• 50g rolled oats
• 1 tablespoon chia seeds
• ½ teaspoon baking powder
• ¼ teaspoon sea salt flakes, plus extra to decorate
• ½ teaspoon ground cinnamon, plus extra to decorate
• 1 tablespoon raw cacao powder or cocoa
• 2 tablespoons agave nectar
• 2 tablespoons maple syrup
• 1 tablespoon black treacle
• 50g coconut oil, melted
• 1 tablespoon plant milk or water
• 30g dried cranberries and/or plain dark chocolate chips

Coating

• 100g good-quality plain dark chocolate (70% cocoa solids), broken into pieces
• 1 tablespoon agave nectar
• pinch of sea salt flakes

1. Preheat the oven to 200C (180C fan), Gas Mark 6 and line a baking tray with baking paper.

2. In a large bowl, whisk together the flour, oats, chia seeds, baking powder, salt, cinnamon and cacao until combined.

3. Add the agave nectar, maple syrup and black treacle to a small bowl and stir to combine. Make a well in the centre of the flour, pour over the coconut oil, agave and maple mixture and plant milk and gently fold to form a wet, sticky dough.

4. Stir the cranberries and chocolate chips through the dough, then dollop a heaped tablespoon on to the prepared sheet and shape it using 2 spoons. Repeat until all the mixture is used, leaving roughly 5cm between the cookies to allow for spreading.

5. Bake for 10–12 minutes until lightly golden but still nice and soft, then remove from the oven, transfer to a wire rack and leave to cool.

6. For the coating, place the chocolate, agave nectar and salt in a bowl set over a saucepan of lightly simmering water and melt gently, stirring, until completely smooth.

7. Drizzle the melted chocolate mixture over the cooled cookies and finish with a pinch of
sea salt and a dusting of cinnamon. Enjoy with almond milk – or prosecco!

Cook Share Eat Vegan: Delicious plant-based recipes for Everyone. Cook Share Eat Vegan is published by Mitchell Beazley. Images credited to Danielle Wood. RRP £20.00 Available from Amazon.