Chocolate detroit cookie

This was my attempt at recreating my favourite cookie ever from Ramona. A chewy chocolate cookie with a butterscotch sauce. Here’s my incredibly simplified version, which you could actually eat for breakfast if you wanted to.

Recipe

THE COOKIE
1 tbsp almond butter
1 tbsp sugar
1 tbsp plant milk
Pinch salt
1 tsp cocoa
1 tsp plain flour
Tiny sprinkle bicarbonate of soda
1 tbsp syrup
Pinch salt
A couple of caramilk chips/ white choc

THE SAUCE
1 tbsp biscoff
2 tbsp plain yogurt (soy unsweetened is best/ any other plain runny yogurt)
2 pinches salt
Milk or water until runny

Method

1. Preheat the oven to 160°C

2. Mix the almond butter and sugar until a paste forms

3. Add the plant milk and mix well

4. Add the cocoa and flour and mix

5. Add your syrup and combine until a cookie dough forms

6. Roll into a ball then flatten into a small lined dish and bake for 12-15 mins until slightly risen

7. Mix all the sauce ingredients together, adjust to taste

8. Press the centre of the cookie down slightly, so it is gooey and dense in the centre.

9. Take out of the tin, put on a plate and serve with the sauce.

Notes + Variations:

If you can’t be bothered to make the sauce, use melted biscoff. You lazy little…