One-Pan Cookie
If you need vegan cookies and you want them fast and cooked in just one pan to save on washing up, then BOSH! have created just the recipe for you!
“That’s right, we went there… the one-pan cookie! Use the correct size pan – you need the cookie thin so it cooks super speedily.” – BOSH!
Total Time: Prep 10 mins | Cook 20 mins
Calories: 631
Servings: 8
Total Time: Prep 10 mins | Cook 20 mins
Calories: 631
Servings: 8
Ingredients
Method
Ingredients
(Servings: 8)
- 20 20 g light muscovado or soft light brown sugar
- 11.25 11.25 g caster (superfine) sugar
- 12.5 12.5 g dairy-free butter, plus extra to grease
- 13.75 13.75 g cold coconut oil
- 9.375 9.375 g tahini
- 0.125 0.125 tsp ground cinnamon
- 0.125 0.125 tsp vanilla extract
- 28.125 28.125 g plain (all-purpose) flour
- 0.125 0.125 tsp baking powder
- 11.25 11.25 g large dark-chocolate chunks
- 11.25 11.25 g pecans or blanched hazelnuts
- 0.25 0.25 Tbsp maple syrup (optional)
- To serve:
- vegan ice cream
Method
- Preheat the oven to 180°C/Gas Mark 4. Grease a 25cm (10in) ovenproof frying pan or 25cm (10in) round cake tin.
- For the cookie batter, crumble any lumps out of the sugars and add them to a bowl with the butter. Beat until light and fluffy.
- Add chunks of the solid coconut oil and beat in, along with 1 tbsp tahini, the cinnamon and vanilla, until just combined.
- Sieve in the flour and baking powder and beat again until just combined. Fold in half of the chocolate and nuts.
- Tip the batter into the prepared pan and spread it to the edges. Sprinkle the remaining chocolate and nuts on top.
- Bake for 20 minutes. Remove from the oven and leave to cool for 5-10 minutes.
- Drizzle over the remaining tahini and the maple syrup before serving sliced or from the pan, with scoops of vanilla ice cream.
Speedy BOSH! by Henry Firth & Ian Theasby is out now (HQ, HarperCollins).
Food photography credit: Lizzie Mayson
