The Ingredients
1 cup coconut sugar
¾ cup vegan butter softened
2 tablespoons fresh rosemary, finely chopped
¼ teaspoon black pepper, freshly cracked
¼ teaspoon nutmeg, freshly grated or ground
¼ cup plain unsweetened plant-based milk
1 tablespoon ground flaxseed meal
½ teaspoon sorghum molasses
2 teaspoons vanilla extract
½ teaspoon almond extract
1 cup all-purpose flour
⅓ cup oat flour
½ teaspoon baking soda
¼ teaspoon sea salt, plus extra for sprinkling
½ cup toasted pecans, roughly chopped
3 ounces vegan dark chocolate, roughly chopped
1 to 2 teaspoons vanilla sugar, (see tip), for sprinkling
How to Prepare
Preheat the oven to 180°C/350°F/gas 4. Line two large baking sheets with parchment paper.
In a large bowl, combine the coconut sugar, butter, rosemary, black pepper, and nutmeg. Beat with a fork until smooth and fluffy. Add the milk and flaxseed meal and beat for another 30 seconds. Mix in the molasses, vanilla, and almond extract. Set aside.
In a separate bowl, combine the flours, baking soda, and salt. Mix well. In small amounts, slowly add this mixture to the wet mixture, mixing constantly until it forms a dough. Fold in the pecans. Refrigerate the dough for 30 minutes to chill.
Using an ice cream scoop or spoon, scoop about 2 tablespoons of dough for each cookie onto the baking sheets, leaving a few inches between them. They will spread out as they bake.
Arrange the chocolate chunks on top of each mound of dough and press them down gently. Sprinkle with the Maldon salt and vanilla sugar. Bake until the edges are golden brown, but not burned, 15 to 20 minutes. Let cool on the baking sheets for about 5 minutes, then transfer them to a cooling rack for another 5 minutes.