Sweet, Salty & Smoky: The Vegan CHOCOLATE Cookie You NEVER Saw Coming! 🌿🍫 #glutenfree

coconut sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is lower in calories, while brown sugar is more affordable.

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate chips

Cacao nibs are less processed and lower in sugar.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber, while oat flour can be less expensive.

coconut oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

Soak the dry figs in red wine for at least 2 hours or overnight until they are rehydrated.

Cut the rehydrated figs into smaller chunks, about four pieces each.

Strain the figs to remove excess liquid.

Remove the leaves from the rosemary stems and roast the leaves in a pan on medium heat until aromatic, then chop finely.

Prepare the egg replacer by mixing the powder with water and vanilla extract until well combined.

In a stand mixer with a paddle attachment, cream the vegan butter until smooth.

Add caster sugar to the creamed butter and mix until light and fluffy.

Incorporate the egg replacer and salt into the mixture and mix until combined.

Add molasses to the mixture, using a bit of oil to help it pour easily.

Add chopped rosemary, cocoa powder, gluten-free flour, and baking powder to the mixture and mix until well combined.

Fold in the chopped figs, candied lemon, and dark chocolate chips, reserving some for decoration.

Scoop the dough into 90g portions, flatten slightly, and place on a lined baking tray, leaving space between cookies.

Decorate the tops of the cookies with reserved figs, candied lemon, and dark chocolate.

Preheat the oven to 180°C on fan mode and bake the cookies until done.

Let the cookies cool for at least 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens