Why settle for sad, average-sized cookies when you can have a majestic, warm, ooey cookie the size of your head JUST FOR YOU.
These are the kind of goals I want to chase. The sweet, soft, delicious, bursting-with-chocolate kind.
KEEP ON DREAMING BIG.
Add some ice-cream. And by “some” I mean “so much ice-cream that you can no longer see the cookie underneath”. Because that’s the way you should be doing things. No half-assing things when it comes to cookies, ice-cream or chocolate.
COOKIES. THE SIZE OF A SMALL ISLAND IN THE PACIFIC.
I want you to work for them, to give them all you got and then some more.
This is your time, you got this buddie.
You’re getting these cookies and you bet you’re going to make them the best cookies ever. Now’s the moment, follow your dreams, get ’em cookies!!!!!!
NOW, DREAM SO BIG THAT YOUR DREAM WILL CRUSH YOUR HOUSE IF IT EVER HAPPENS TO FALL FROM THE SKY.
Add the chocolate. All the chocolate. Because what can make a cookie the size of your head better if it’s not melty vanilla ice-cream and chocolate fudge sauce on top???
Exactly. You need them all warm cookies, sweet ice-cream and the luscious, velvet-like chocolate sauce. This is your dream, the moment is now. Now, get to the kitchen and make yourself some cookies.
I’m with you, buddie. You got this.
Also, do I make a nice life coach or what?
Sorry for all the caps, by the way. If you read often, you should know by now how I feel about cookies. And ice-cream. And chocolate. And TV shows. And men with a beard. And puppies.
Excitement levels through the roof. Time for caps and yelling and happy dancing and back-flipping to the sun. Because that’s how cookies make me feel and there’s no other way about it.
Especially when they’re as good as these ones. Sweetened with coconut sugar (also on my list of things which make me want to write in caps all the time) so they taste of vanilla and all things nice. Then there’s a secret ingredient which:
a) Makes them softer, moister and so much more delicious.
b) Makes my lil’ brothers scream when they found out they’ve eaten CHICKPEAS (!!!!) and making my (brownie stealing) lil’ brothers is always a winner in my book.
That’s evil I know. Maybe I should cut down on the amount of Disney movies I watch because I feel like I’m getting closer to full villain status day by day.
Anyway, I’m sure that even if you’ve got one kind, pure soul and don’t enjoy tricking people into eating beans or veggies in their sweets, you’ll still adore the addition of chickpeas. Cutting out all the butter yet still getting a cookie which is soft and delicious? How could you not be a fan?
And how can you make a vegan cookie the size of a newborn and not have it being all dry and tough, you may be asking? Let me tell you about my new favourite ingredient:
Especially this wonderful version by Jax Coco, which I think I’ve already told you about. But honestly, it tastes so good that it’s also making me want to use caps again.
If you follow me on Instagram, you already know that I’ve been obsessed with the Jax Coco range lately. And you probably also know about my oatmeal, pancake and veggie bowls fixation but hey, what’s new?? Me talking about anything different than that? So not happening.
Anyhoo, I was lucky enough to try some of the lovely products that Jax Coco has on their page (opinions are, as always, my own. I’m sure you’ll find that these are so worth spending half an hour happy-dancing if you try them as well!) and I thought I’d let you know about how cool they are and show you how you can use them as well!
100/10 this is definitely the best coconut oil I’ve ever tried. The slightly coconutty flavour adds a nice touch to all your baking goods and savoury meals, without being overpowering at all. It makes everything so much softer, tender and moister (baked goods) and it works great for stir-fries too!
How to use it: you can use it in place of the butter in pretty much any baked good you can think of, or you can use it to sautee vegetables, make sauces creamier and frying things like burgers!
Can I give these one million points? This one. The flavour is incredibly pure and not similar to other coconut waters I’ve tasted before… seriously, it tastes really fancy and the crystal bottle will make you feel like you’re in a Hollywood movie or something. It’s so good.
How to use it: drink it after workouts, add it to your smoothies or cocktails or (don’t tell my mum I’ve said this), drink it the morning after a party to…. mmmm… make the hangover go away. It works so much better than Gatorade and it’s so much better for you!
10/10. Like milkshakes only that they’re healthier and made with ingredients you can pronounce. I love both but the chocolate one has now a place in my heart. It tastes like brownie batter that you can drink? How cool is that?
How to use them: in smoothies (the banana one works great in fruity smoothies and the chocolate one is great for chocolate/caramel/more sinful concoctions), to cook your oats in them (use them instead of water/milk to make your oats taste x99999 times more delicious), drink them before your workouts (or during OITNB binge-watching sessions if you’re lazy, I won’t tell) or pack them as road-trip snacks!
Give them a go if you can! You’d be surprised at how delicious a coconut can be!
Now, here’s the recipe. Time to make your soul happy-dance, everyone!
- 50 grams cooked chickpeas
- 25 grams peanut butter
- 1 tbsp. Jax Coco coconut oil
- 50 grams almond milk
- 40 grams rolled oats
- 20 grams coconut sugar
- 1 tbsp. vanilla extract
- 1/8 tsp. baking powder
- a handful of chocolate chips
- 20 grams cacao powder
- 30 grams coconut sugar
- 20 grams Jax Coco coconut oil
- 80 grams almond milk
- 1 tbsp. vanilla extract
- 40 grams chocolate chips
- Dairy-free ice-cream to top it.
- To make the cookies, throw all the ingredients to a blender (except for the chocolate chips) and pulse until creamy.
- Add the chocolate chips.
- Grease a mini pan (if you don't have one, line a baking tray with parchment paper and shape the dough as one giant cookie) and pour the batter on it.
- Bake at 350F (175ºC) for 20-22 minutes or until it looks golden. It's best for it to be undercooked, which is completely safe since there are no eggs or raw flour involved!
- Whisk together cacao powder and sugar in a bowl.
- Add in milk, coconut oil, chocolate chips and vanilla and stir to combine.
- Bring mixture to low heat and keep stirring until it boils. Remove from heat.
- It will thicken as it cools.
- I used storebought vanilla rice milk ice-cream. Feel free to use your favourite.
- This recipe is vegan and gluten free if you use gluten free certified oats.
- I doubled this recipe to make the two which appear in the picture.