These vegan jumbo cookies are soft, chewy and packed with chocolate, roasted peanuts and crunchy potato chips. Sweet, salty and seriously addictive!
Total Time:25 minutes
Yield:2 big cookies
Ingredients
2/3 cup (80 g) all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
2 1/2 tbsp plant-based butter, melted
2 tbsp plant-based yogurt
2 tbsp light brown sugar
2 tbsp muscovado sugar
1 tsp vanilla extract
2 tbsp chocolate chunks
2 tbsp roasted peanuts, roughly chopped
1/3 cup plain or salted potato chips, lightly crushed
Flaky sea salt
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, beat the melted butter, yogurt, light brown sugar, and muscovado sugar until fluffy.
Add the flour, baking powder, salt, and vanilla, and mix until just combined. Don’t over mix the batter.
Using a spatula, gently fold in the chocolate chunks, peanuts, and potato chips until evenly distributed. Be careful not to overmix.
Refrigerate the dough for about 30 minutes, or until firm enough to handle.
Divide the dough into two equal portions. Roughly shape each portion into a ball and place them on the baking sheet, leaving plenty of space between them.
Bake for about 14 minutes, or until the edges are lightly golden brown while the centers still look slightly soft.
Remove from the oven and sprinkle with flaky salt. Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
