Step 1

Preheat the oven to 180C/350F.

Step 2

In a small saucepan, melt the butter. Add the sugar and mix until well combined.

Step 3

Add the oat milk, the rum and the flaxseed and mix.

Step 4

Add the flour, cocoa powder, baking powder, and baobab and mix with a wooden spoon until well combined. You should get a fairly thick mixture.

Step 5

Add the freeze dried raspberry chunks and the walnuts and mix until fairly evenly distributed.

Step 6

Use around 2 tbsp of dough per cookie and place on a baking sheet. Keep some distance between the cookies as they will expand a little during baking. You should have enough mixture for about 24 vegan cookies.

Step 7

Bake in the centre of the oven for 10 minutes.

Step 8

Let the vegan cookies cook and harden on the baking sheet for about 5 minutes, then transfer to a cooling rack.

Step 9

Enjoy the softest, most delicious vegan cookies ever. Store in an airtight container for up to 5 days.