Vegan Pazookie
This Vegan Pazookie recipe is the only dessert recipe you need in your life! The cookie is moist, chewy yet crispy, and tasted even better with vanilla ice cream on top.
PREP TIME
55min
COOK TIME
20min
TOTAL TIME
1hr 15min
INGREDIENTS
Makes 6 gigantic cookies or 12 regular sized cookies
- 1 pint vanilla bean ice cream
- 2 tbsp ground flax + 6 tbsp water
- ½ cup vegan butter, softened at room temperature
- 1 1/2 cup all-purpose flour OR (gluten free optional)
- ½ tsp. baking powder
- ½ tsp. baking soda
- 1 tsp salt
- 1/2 tsp molasses (optional)
- 1/2 cup dark chocolate chunks
- 1/2 cup mini chocolate chips
- 1/2 cup light brown sugar (packed)
- ½ cup cane sugar
- 1 tsp. vanilla extract
- Optional: vegan caramel/cajeta: store bought or let me know if you want homemade recipe!
EQUIPMENT
- Small bowl
- Large mixing bowl
- Baking sheet
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- In a small bowl combine 2 tablespoons ground flax and 6 tablespoons water. Mix and set aside for 10 minutes.
- Meanwhile, whisk 1 cup flour, ½ cup buckwheat flour, ½ tsp baking powder, ½ tsp baking soda, and 1 tsp salt in a medium bowl.
- Roughly chop chocolate. Set aside a handful of chocolate to the side!
- In a bowl combine melted vegan butter and add 1/2 cup brown sugar and ½ cup cane sugar. Whisk together well then add flax mixture ,
- Molasses and vanilla extract. Whisk again for 30 seconds until smooth!
- To the dry ingredients add chopped chocolate and then add wet ingredients, then use a rubber spatula or wooden spoon to stir until just incorporated and almost no dry streaks remain.
- Cover cookie dough and chill in fridge for at least 30 minutes.
- Preheat oven to 350.
- After chilling cookie dough form cookie dough balls and place in baking sheet lined with parchment paper. To the top of each cookie add 2-3 chocolate chunks or extra mini chocolate chips!
- Bake for 12-14 minutes. Once out of oven sprinkle with flakey sea saltand let cookies sit for 3 minutes then serve with a scoop of vegan vanilla bean ice cream!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
