Vegan Raspberry And White Chocolate Cookie Bake! 🍪⁣

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Vegan Raspberry and White Chocolate Cookie Bake! 🍪⁣

It took us a few goes to get this one just right, but we are finally happy with it 😍⁣

We love the combination of raspberries and white chocolate and given that this time they’re enveloped in cookie and topped with maple pecans… well 🤤⁣

– 105g dairy free butter (we used @floraplantbased)⁣
– 85g caster sugar⁣
– 85g light brown sugar⁣
– 2tbsp ground flaxseed mixed with 6tbsp water to make a flax egg (once combined, leave for 10 minutes to thicken)⁣
– 1tsp cinnamon⁣
– 1tsp vanilla essence⁣
– 1tsp baking powder⁣
– ¼tsp bicarbonate of soda⁣
– 240g plain flour⁣
– 70g fresh raspberries, halved⁣
– 100g vegan white chocolate, chopped (we used @sainsburys own)⁣
– 1tbsp + 3tsp maple syrup⁣
– 40g pecan halves⁣

🥄 Pre-heat the oven to 180c fan. Grease and line a rectangular baking dish approx. 24cm long X 17cm wide X 6cm deep.⁣
🥄 In a bowl, add the pecans and 3 tsp of maple syrup and stir to coat the pecans.⁣
🥄 Cream together the butter and both sugars.⁣
🥄 Add the vanilla essence, flax egg and 1tbsp of maple syrup and stir to combine.⁣
🥄 Add the cinnamon, baking powder, bicarbonate of soda and flour and stir to combine.⁣
🥄 Add ¾ of the dough to the baking dish. Push to the edges of the dish and make level.⁣
🥄 Cook the first layer of dough for 7 minutes, this will spread the dough to the very edges of the dish.⁣
🥄 Remove the dish from the oven and scatter over the raspberries (except 3 halves) and most of the chocolate.⁣
🥄 Add the remaining cookie dough in random blobs, you want some chocolate and raspberries to still be showing. Scatter over the rest of the chocolate and raspberry halves on top.⁣
🥄 Place the maple covered pecans on top.⁣
🥄 Bake for 27 minutes until the cookie is golden brown.⁣
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