Makes 20 – 25 cookies
15 minutes preparation
12-15 minutes baking
2 tbs milled flaxseed
2 tbs water
¾ cups + 2 Tablespoons (188 grams) vegan butter, room temperature
1 ½ cups caster sugar
2 tbs golden syrup
1 tsp vanilla extract
2 ¼ cups plain flour
¾ tsp baking soda
¼ tsp baking powder
¼ tsp salt
1 cup vegan chocolate
¼ cup chopped pecans
1. Preheat your oven to 350F (177C). In a small bowl whisk together the milledflaxseed and the water. Allow it to sit for 10 minutes so the mixture thickens. Line two cookie sheets with parchment paper.
2. In a medium mixing bowl cream the vegan butter and sugar until well mixed. Beat in the flax meal mixture from step 1 followed by the golden syrup and vanilla extract.
3. Add the plain flour, baking soda, baking powder and salt until just incorporated.
4. Chop the nuts and chocolate into cm cubes and stir into the mixture.
5. Form the dough into 1 ½ inch balls. Place them on the cookie sheet so they’re spaced about 2 to 3 inches apart as they spread quite a lot! Bake for 12-15 minutes, until the edges just start to turn light gold.
These cookies will store in an air tight container at room temperature for about one week or in a freezer bag in the freezer for up to six months.
Recipe amended from Vegan Baking
Goodness Me 
These loo soo soft and tasty! I love that they are vegan to!
Wow these look rly good! Cant believe they are vegan too