Giant Strawberry Choc Chip Cookie

This is a fun sharing treat or pudding served warm with icecream.  Grab a spoon and dig in!

Serves: 4-6

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients

Make it vegan with plant based milk,  vegan chocolate and ice cream.

  • 100g oats

  • 50g ground almonds

  • 1/2 tsp baking powder

  • 50g coconut sugar or brown sugar

  • 60g coconut oil, melted

  • 1 egg, beaten

  • 2 tbsp milk

  • 1/2 tsp vanilla extract (optional)

  • 50g dark, milk or white chocolate, roughly chopped

  • 125g strawberries, hulled and chopped

  • Ice cream to serve

 

Method

  1. Preheat the oven to 180C/fan 160C/gas mark 4.  Base line a 20cm round tin or ovenproof dish.  Place the oats in a food processor and blitz to a small crumb.  Add the ground almonds, baking powder and sugar and blend just to combine.

  2. Melt the coconut oil in a pan.  Remove from the heat and stir in the oat mixture with all remaining ingredients, except the strawberries. Spread the mixture in the tin or dish, scatter over the strawberries and bake for 25-30 minutes until golden and just set.  Cool slightly before serving with scoops of ice cream on top for everyone to share.

Tip

Make double of these and freeze one before baking to cook later straight from the freezer - just add an extra 5 minutes cooking time.

 If you don’t have a food processor to blitz the oats, substitute half the oats with any type of flour. Any type of dairy or plant based milk can be used.  You can also use melted vegetable margarine or butter in place of the coconut oil.

Jade ThorneComment