2 minute chocolate chip and pecan cookie
Recipe from 15 Minute Vegan by Katy Beskow (Quadrille, £15) Photography © Dan Jones.
Yes, you read that correctly! You will have this comforting cookie in just 2 minutes. Like any cookie, it will harden as it cools, however, if you want a warm, soft-centre cookie eat it immediately. Or feel free to wait 5 minutes until the edges crisp a little. I think it’s incredible served with a scoop of non-dairy vanilla ice cream.
1 rounded tablespoon vegan butter
2 tablespoons soft brown sugar
1 tablespoon vanilla extract
1 tablespoon pecan nuts
4 tablespoons plain (all-purpose) flour
1 tablespoon dark chocolate chips
Many supermarkets sell dark chocolate chips that are accidentally vegan. If you don’t have any to hand, chop up two squares of a dark chocolate bar to use in place of the chocolate chips.
In a microwave-safe bowl, spoon in the vegan butter and melt in an 850w microwave for 30 seconds.
Stir the brown sugar, vanilla extract, pecan nuts, and plain flour into the melted vegan butter to form a dough, then stir through the chocolate chips.
Spoon the mixture as a single cookie onto a microwave-safe plate, then microwave for 1 minute 30 seconds until cooked.
The reassuring texture and flavour of white beans and pasta are brought together in this simple soup, which is filling and warming.