❤ By Vanessa
It’s a new year, let’s make it healthy and delicious! And this, right here, is cookie heaven; a soft and chewy giant chocolate chip cookie to share, drizzled with melted chocolate and topped with ice cream. Ready?
Prep time: 10 min + 20 min chilling
Cook time: 20-25 min
✢ 1 Flow Bake Chocolate Chip & Oat Cookie mix
✢ 90g (1dl) neutral-tasting coconut oil
✢ 1 egg
✢ 1 tsp apple cider vinegar
✢ Topping: melted dark chocolate and ice cream
For vegan cookies replace egg with 50ml of plant-based milk.INSTRUCTIONS
In a large bowl, combine melted coconut oil, apple cider vinegar and egg. Whisk well.
Add the Cookie mix to the bowl and stir well with a spatula until the dough is smooth.
- Press the dough into a ⌀ 20cm greased baking tin (tip: use a circle of parchment paper beneath the dough). Cover and chill for 20 minutes.
- Preheat oven to 180°C (conventional mode, without fan).
Bake the cookie dough for about 20-25 minutes, until edges are set and center is still soft.
Allow to cool before serving. Serve as individual portions, drizzled with melted chocolate. Top with scoops of your favorite ice cream.
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