I found this recipe on another blog and I fell in love with the cookies from the first bite. But I wouldn’t be me, if I didn’t change something in this recipe. I reduced the amount of sugar, eliminating the white sugar entirely. I added, however, sugar cane molasses, because I had a jar of molasses sitting in my cupboard for some time now; it does add a nice, deep, caramel flavour. I replaced some of the wheat flour with sweet potato flower. And I didn’t add chocolate chips. I think the cookies are yummy and rich in flavour also without them.
If you want to try the original recipe, there is a link below. My version looks as follows:
Chewy cookies (ca. 12-15 cookies)
125 ml coconut oil
70 g unrefined cane sugar
1 tbsp sugar cane molasses
120 ml plant milk
200 g wheat flower
70 g sweet potato flower
1/2 tsp baking soda
Melt the coconut oil. In a bowl, whisk the oil with sugar and molasses. The sugar will not dissolve and the molasses will make the mixture sticky, but don’t worry. Add the plant milk, both types of flour and baking soda. Whisk the ingredients together, making sure the flours are well incorporated. If necessary, add a little bit more milk, but don’t overdo it, the dough has to be thick and sticky. Cover the bowl with plastic foil and place in the fridge for ca. 30 minutes.
Preheat the oven to 180℃ (upper and lower heating). Line a baking tray with baking paper or use a silicon baking mat. With an ice cream spoon, scoop portions of the dough on the baking tray. The cookies will not get really flat, so you don’t have to leave too much space between them. Bake for 15 minutes.