Halloween Jackfruit Chocolate Chip Cookies

Ingredients for 1 servings:

• 150 g jackfruit, ripe, dried
• 225 g margarine, room temperature
• 120 g sugar
• 240 g flour
• 2 tbsp flaxseed and three tablespoons water
• 2 tsp vanilla extract
• 100 g chocolate drops
• 100 g cocoa powder
• 2 tsp baking powder
• ½ tsp salt
• 1 tbsp espresso powder, instant, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

makes approx. 24 chocolate cookies

It is best to use an immersion blender for this recipe, as the batter will be very thick. Line two baking sheets with parchment paper. Preheat the oven to 175°C (top/bottom heat). In a mixing bowl, combine the butter and sugar. Fold in the flaxseed and water (as an egg substitute), as well as the vanilla. In a separate bowl, mix the flour, cocoa powder, baking powder, salt, and espresso powder (if using). Gradually add the dry ingredients to the wet ingredients and mix well. Add the dark chocolate chips and mix in. Cut the ripe jackfruit into small pieces on a board and set aside. Using an ice cream scoop or a tablespoon, scoop out about one scoop of batter and place it on the baking sheet. Do not flatten it and leave enough space between the next scoop. Repeat until the batter is used up; you should have about 24 cookies. Bake in the preheated oven on the middle rack for about 10 minutes. Then check if the edges of the cookies are firm and the center is still soft and puffy. If so, remove the cookies from the oven and immediately gently press the jackfruit pieces into the hot cookies. Place them on a wire rack to cool.