Triple P's and the P's stand for Plantain, Pretzel & Pecan!
The unexpected dynamic trio - I love salty flavours in sweet dishes and this cookie offers so much balance!
120 block vegan butter, or vegan margarine (1/2 cup)
1 flax egg (1 tablespoon flax, 3 tablespoons of water)
2/3rd cup pecans (70g)
2/3rd cup pretzel
150g Dark Chocolate
1/2 a very rip plantain
100g white sugar (1/2 cup)
100g brown sugar (1/2 cup)
1 teaspoon vanilla extract
190g plain flour (1 1/3cup
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt
Start by making the flax egg, add 1 tablespoon flax and 3 tablespoons of water in a small bowl, stir and set aside to create a gel.
Toast pecans in a dry pan for 3-5 minutes until you get a little bit of colour and you can smell the oils being released. Set aside. On a chopping board roughly chop pecans, pretzels & chocolate and set aside.
In a large bowl cream together the butter and sugars until combined in a stand mixer or by hand with a wooden spoon. In a separate add 1/2 a ripe plantain and mash till there are as little lumps as possible. Add flax egg & vanilla to mashed plantain and combine, then mix with the creamed butter and sugar (if it separates it is ok)
In a separate bowl sieve the flour and add the baking soda, baking powder & salt. Stir to incorporate. Now with a spatula or wooden spoon combine the four by hand (not over mixing as this would create a tough cookie)
Then carefully combine the pretzels/pecan & chocolate into the dough. Allow to rest in the fridge overnight! This will allow the butter to get firm again and create the best results for the cookie.
Pre-heat over to 180c degrees, using a tablespoon or medium sized ice cream scoop to scoop out cookies on a lined baking tray. Bake for 12 minutes and let cool before eating!