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–+ servings
Pastel de Nata

Irresistible Pastel de Nata: A Taste of Portugal at Home

Discover the secret to irresistibly delicious Pastel de Nata cookies that are easy to whip up and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: Portuguese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegan Chocolate Chip Cookie Ingredients
  • 1 cup all-purpose flour Can swap for coconut flour for gluten-free option
  • 0.5 teaspoon baking soda Check for freshness
  • 1 pinch salt Fine sea salt preferred
  • 0.33 cup melted coconut oil Can replace with vegan butter or applesauce
  • 0.25 cup maple syrup Agave syrup can substitute but may alter flavor
  • 1 teaspoon vanilla extract Choose freshly opened extract
  • 1 cup vegan chocolate chips Replace with dark chocolate chunks for gourmet touch

Equipment

  • Oven
  • Mixing bowls
  • Baking Sheets
  • Parchment Paper
  • Whisk
  • Spatula
  • Cookie Scoop

Method
 

Cookie Instructions
  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium mixing bowl, sift together flour, baking soda, and salt.
  3. In a large bowl, whisk together melted coconut oil, maple syrup, and vanilla extract until smooth.
  4. Gradually add the dry ingredient mixture to the wet ingredients and stir until just combined.
  5. Fold in the vegan chocolate chips until evenly distributed.
  6. Scoop portions of dough onto the prepared baking sheet, spacing them two inches apart.
  7. Bake in the preheated oven for 10-12 minutes until edges are golden brown.
  8. Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 120mgPotassium: 100mgFiber: 2gSugar: 8gCalcium: 2mgIron: 4mg

Notes

These cookies can be customized with add-ins like nuts or dried fruits. For a thicker cookie, chill the dough for 30 minutes before baking.

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