FREEZABLE COOKIE DOUGH RECIPES RECIPES

Steps:

• Tip the coconut oil and sugars into a bowl and whisk until completely combined, then whisk in the coconut milk and vanilla. Tip the flour, baking powder, bicarb and a good pinch of flaky sea salt into the mix to make a thick batter, then fold through the chocolate chips. Chill the batter for at least 1hr. Can be made 2 days ahead.
• Heat the oven to 180C/160C fan/gas 4. Line a couple of baking sheets with baking parchment, then scoop or roll plum-sized balls of the dough and place them on the baking sheets about 2cm apart. Flatten ever so slightly and sprinkle with a bit more flaky salt if you want. Cook on the middle shelf for 12-15 mins, turning the tray once, until the cookies have spread and are golden but still soft in the middle. Leave to cool slightly, then lift the cookies onto a cooling rack while you bake another batch. Will keep in a biscuit jar for up to 3 days.

Steps:

• Heat the oven to 180C fan/gas 6. Line 2 large baking sheets. Use an electric hand mixer to beat the butter and soft brown sugar together until pale in colour. Add the egg, vanilla extract, plain flour, baking powder, cinnamon and ground oats, then mix until combined. Stir in the grated carrot and 50g chopped pecans.
• Roll the dough into balls the size of walnuts (about 30g each). Arrange 5cm apart on the prepared baking sheets. Press down lightly with your fingers or a fork, then bake for 12-15 minutes until golden brown. Remove from the oven, use a spatula to lift the cookies to a cooling rack and set aside to cool completely.
• For the icing, mix together the icing sugar and butter until smooth. Add the cream cheese and vanilla and mix well until combined. Spread spoonfuls of the icing on the biscuits. Sprinkle over the remaining chopped pecans and some orange zest, if you like, to serve.