Extra Soft and Chewy Half Vegan Cookies

I think I may have just come across the most delicious cookies ever and I made the recipe pretty much all on my own(I found a recipe and substituted almost everything)
I did have intentions on them being vegan, but the only thing really 'vegan' about them is the substitution of Nutelex from butter.

I used an ice cream scoop to shovel though dough onto the tray so less cooking time is needed for smaller cookies. They spread whilst cooking too.


Makes about 15 decent size cookies

Temperature: Preheat 180ºC 

Cooking time: 15 minutes

1 1/2 cup brown sugar firmly packed

11/2 cup plain flour

1/2 cup almond meal

200g Nutelex - Melted(or 185g butter)

1 egg

1 yolk

2 tsp vanilla essence

150g(or about) dark chocolate chopped or chop chips

Pinch of salt

Sift the flour into a large bowl, add sugar, salt and almond meal until ingredients are evenly distributed.

Create a well, pour in vanilla essence, eggs and nutelex and mix.

The mixture will be dark and runny and create almost a ball, leaving the edges of the bowl clean.

Add the chocolate and mix

Scoop onto tray about 10cm apart to allow spreadage. I like that word.

Once the tops are brown and sides partly crispy, take them out and leave to cool for 10 minutes on tray before moving to cooling rack. They should be soft to touch at centre.