Cookies

Seeded Chocolate Chunk Cookies [vegan]


Prep Time: 10 minutes | Cook Time: 60 minutes | Total Time: 2 hours | Difficulty: Easy

Hello my lovelies! Cookies should be for everyone. Even people with egg and dairy allergies. And people who haven’t shopped in a while but still mysteriously have chocolate in the house… These vegan-friendly cookies are super easy to make and taste delicious. And that’s coming from someone who thinks about butter like it’s a religion. I love seeds in things. I think they’re delicious and they let us pretend we’re being a bit healthy. If you’re not into seeds try chopped toasted hazelnuts.

I know these cookies aren’t speedy. They need to be chilled at least overnight so some forward planning is necessary. But you can portion and freeze the dough so make a double batch and put some cookie futures aside. We’re using a little bit of golden syrup in these cookies for extra caramel-y flavour and also to help with colour. Without butter or egg, baking can be a bit pale and sad looking and this is just the ticket. You can also use honey or treacle if you can’t get golden syrup.

Mixing this dough is the easiest thing ever. Mix the flour, baking soda, baking powder, salt, chopped chocolate and seeds in a bowl. Use a good quality chocolate for the best flavour.

In a large bowl whisk together the sugars, oil, water, vanilla and syrup. It needs to be smooth and combined.

Add the dry ingredients and fold everything together gently until it is just combined. 

If you have fridge space cover the bowl and chill as is at least overnight. I transfer the dough to a lidded container to save space and plastic wrap.

The next day heat the oven to 180C (350F) and line cookie sheets with baking paper.

Use a medium cookie scoop or tablespoon and portion the dough onto the sheets. Generously scoop if you’re using a tablespoon. Leave a few inches between the cookies to allow for spreading.

Bake for 10 to 12 minutes. If you prefer a crisper cookie head for closer to 12 minutes and for a softer, thicker cookie stop around 10 minutes. These cookies are on the soft side overall though. They will get quite dark golden with longer baking and that’s normal. Rotate the trays halfway through baking.

Let the cookies set up on the baking sheets before transferring them to a wire rack to cool. They will be puffy when you first get them out and they’ll flatten as they cool.

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Prep Time : 10 mins | Cook Time : 12 mins | Total Time : 12+ hours | Difficulty : Easy

Makes : approx. 25 medium cookies

Crisp golden cookies packed with chunks of dark chocolate and swirled with pumpkin and sesame seeds.

Ingredients:

  • 2 cups (280 grams) all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 3.5 ounces (100 grams) dark chocolate, chopped
  • 1/3 cup (60 grams) pumpkin seeds
  • 2 tablespoons sesame seeds
  • 1/2 cup (100 grams) sugar
  • 1/2 cup (100 grams) packed soft brown sugar
  • 1/2 cup + 1 tablespoon (135 mls) light olive oil
  • 1/4 cup + 1 tablespoon (75 mls) water
  • 1 tablespoon golden syrup
  • 1 teaspoon vanilla extract

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Bowls, spoons and a whisk
  • Medium cookie scoop or tablespoon
  • Cookie sheets lined with baking paper

Directions:

Mixing these cookies is the easiest thing ever. Mix the flour, baking soda, baking powder, salt, chopped chocolate and seeds in a bowl. Use a good quality chocolate for the best flavour.

In a large bowl whisk together the sugars, oil, water, vanilla and syrup. It needs to be smooth and combined.

Add the dry ingredients and fold everything together gently until it is just combined. 

If you have fridge space cover the bowl and chill as is at least overnight. I transfer the dough to a lidded container to save space and plastic wrap.

The next day heat the oven to 180C (350F) and line cookie sheets with baking paper.

Use a medium cookie scoop or tablespoon and portion the dough onto the sheets. Generously scoop if you’re using a tablespoon. Leave a few inches between the cookies to allow for spreading. Now if you prefer your cookies thin then flatten them slightly to a generous half inch high otherwise leave the mounds as is.

Bake for 10 to 12 minutes. If you prefer a crisper cookie head for closer to 12 minutes and for a softer, thicker cookie stop around 10 minutes. They will get quite dark golden with longer baking and that’s normal. Rotate the trays halfway through baking.

Let the cookies set up on the baking sheets before transferring them to a wire rack to cool. The cookies will be puffy when they come out of the oven and flatten as they cool.

Cook’s Notes:

  • You can vary or leave out the seeds to your taste – if you are going to leave them out then add a little extra chocolate or some chopped nuts – hazels would be excellent.
  • It’s really important to chill this dough for at least 12 hours so plan ahead. Make extra and freeze the dough for instant cookies later.

 – These cookies are best within a day or so of baking so portion and freeze the dough and bake a small number as you need them – 

Adapted from Ovenly by Agatha Kulaga and Erin Patinkin.

© 2019 Wellington Bakehouse. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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