There ain’t no doubt about it; this is pure indulgence. Just luscious chocolate, caramel, warm, gooey, soul-satisfying, spine tingling deliciousness encased in a tender oaty cookie crumb.
This is a dessert that will have you forcing your way back for seconds, and that you will find yourself wondering about at lunchtime on your desk. A giant cookie baked in a tart tin with a layer of rich, golden salted caramel baked right in to it…
Whilst, I say again, this is pure immoderation and extravagance, it’s a darn sight better than your standard butter laced cookie with a side of cholesterol and a truck load of white sugar. Sweetness comes from maple syrup and delicious coconut sugar caramel with a touch of sea salt for a perfect taste explosion. The buttery goodness that all cookies crave comes from brain and body healing coconut oil and the crumb is based on oats and whole wheat flour, yet the delicious taste and texture proves that there’s no need for nutrition defunct white flour, sugar and butter to make an over-the-top, plate-licking-good giant cookie pie.
Ingredients: Serves 8
- 85g/1 cup porridge oats
- 140g/1 cup whole wheat flour (or gluten free blend)
- 1/2 tsp sea salt
- 125ml/1/2 cup melted coconut oil (use refined for no coconut flavour)
- 125ml/1/2 cup pure maple syrup
- 1 tsp vanilla extract
- 60ml/1/4 cup non-dairy milk
- 75g – 150g/1/2 – 1 cup dark vegan chocolate chips
- 35g/1/3 cup pecan pieces
- 1 tbsp water
- 1/2 cup raw coconut sugar
- 2 tbsp pure maple syrup
- 1/2 tsp sea salt flakes
- Preheat the oven to 180°C/350°F and spray an 8 inch tart pan with non stick spray.
- In a large bowl, whisk together the oats, flour and salt. Make a well and add the coconut oil, maple syrup, vanilla and milk. Then, fold through the chocolate chips and pecans.
- Meanwhile place all of the caramel ingredients into a pan over a low-medium heat and gently heat, avoiding stirring, just until all of the sugar has dissolved (it will caramelise in the oven, do not caramelise on the stove as it will become bitter when baking).
- Spread the cookie dough into the pan, making a few shallow indentations for pools of caramel to sit. Pour a thin layer of caramel over the cookie, it’s good to keep some behind to heat further on the stove to make a sauce for drizzling.
- Bake until puffed and golden, about 20 minutes. Remove from the oven and let the dangerously hot caramel cool a little before slicing, the inside should be warm and gooey.