Karel’s Go-To Chocolate Nut Cookie Recipe
This is the Go-To Chocolate Nut Cookie recipe that you must have on hand.
OK, so when you need a Go-To Chocolate Nut Cookie with chips fast, this is the recipe. It’s quick, it’s great, it’s customizable, it’s the perfect cookie. And it’s 100% vegan, plant based and while not a health food, not all that terrible for you.
Preheat Brava or oven at 350 Degrees
1/2 cup coconut oil, room temperature (plain or cannabis oil)
1 1/4 cups light brown sugar, finely packed
2 teaspoons vanilla extract
1/4 cup Oat Milk (or nut milk of choice, pea milk)
1/4 cup Pumpkin Puree (or applesauce)
1 3/4 cups flour (loose, not packed)
1/2 cup peanut butter powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups vegan chocolate chips
1 cup walnuts (or your favorite)
1/2 cup smart balance (vegan butter)
2 cups confectioner’s sugar
1 scoop Mexican Drinking Chocolate
2 tablespoons coconut milk (more or less)
1/2 cup dark cocoa
1 teaspoon Almond Extract
Cream oil and sugar with vanilla in Kitchen Aide stand mixer or equivalent; By hand if you want a good workout with a whisk. Add vanilla, mix. Add milk and puree and mix.
Mix together dry ingredients. Incorporate 1/3 at a time with sugar and oil.
Add chips and nuts and mix for 30 seconds or so.
Scoop in to 1.5 tablespoon scoops (a small ice cream scoop, not large). Bake at 350 for 16 minutes on parchment paper or until done. Remove and cool.
Mix frosting ingredients together and beat until creamy and wonderful. Note, if you use Mexican Drinking chocolate with sugar in it already, be sure to dissolve that with the milk in a small saucepan first over heat and then let cool. Use a little more milk if needed. Otherwise, frosting will be gritty. Add a little more confectioner’s sugar if frosting too wet. You can skip it, the Mexican drinking chocolate, but I love the zest it adds.