These cookies a chewy, moist, decadent, tasty, low FODMAP and vegan. What more could you want?
Makes: 12 Servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Chilling Time: 12 hours
Total Time: 12 hours 35 minutes
INGREDIENTS
1 & 3/4 cups wholemeal spelt flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1 & 1/4 cups roughly chopped 80% cocoa couverture chocolate (couverture chocolate is naturally vegan).
1 cup organic maple syrup
1/2 cup plus 1 tablespoon neutral vegetable oil, such as rice bran (that's my preference), canola or vegetable oil
1/4 cup plus 1 tablespoon cold water
Flaky sea salt (Maldon) for garnish (optional)
METHOD
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt to aerate and combine. Add the chocolate chunks to the flour mixture and toss to coat; this will help them incorporate and suspend evenly in the dough.
In a separate large mixing bowl whisk together the maple syrup, oil and water until smooth and a bit creamy, about 1 to 2 minutes.
Add the flour mixture to the wet mixture using a partial folding action/partial stirring action with a large wooden spoon or silicone spatula until no floury streaks remain, but do not over mix. Cover the bowl with plastic wrap and refrigerate the dough for at least 12 hours and up to 24. It is vital not to skip this step.
Position racks in upper and lower third of oven. Preheat the oven to 180°C. Line two half-sheet baking pans with baking paper.
Remove dough from the fridge and portion dough into 2-inch (5 cm) mounds. I like to use an ice-cream scoop for a perfectly round result. Sprinkle a tiny bit of coarse salt on each cookie, if you like.
Bake for about 10 to 12 minutes, or until the edges are just golden. Do not over-bake; the centres should be a bit soft. Let cool completely before serving. Store cookies in airtight containers for up to 3 days at room temperature.
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