Here’s a gloriously chocolaty cookie recipe from The Sussex Vegan Mum. Squishy, warm and gooey! What more could you ask for?
225g dairy free butter (I recommend Pure Sunflower spread)
100g caster sugar
175g dark brown sugar
2 tsp vanilla extract
2 vegan ‘eggs’ (see below)
300g plain flour
50g cocoa powder
1 tsp baking powder
200g vegan chocolate (I recommend using Moo Free Organic Milk Chocolate Alternative which comes in 100g bars which I think is the best for baking and doesn't contain any soy).
Vegan eggs - I recommend using Free and Easy Foods egg replacer for this. The pot contains the equivalent of 45 eggs and works out an approximate cost of 4p per egg. Cheap, keeps for ages in your cupboard and no cruelty- an absolute no brainer!
Step 1: Cream together the dark brown sugar, caster sugar and dairy free butter.
Step 2: Add your vegan egg alternative.
Step 3: Add your remaining dry ingredients to form a dough.
Step 4: Snap your vegan chocolate bar into chunks of preferred size and fold into the dough.
Step 5: Divide your cookie dough into 6 or 8, depending on how large you want them. Roll them into balls and flatten them down gently onto baking sheets lined with grease proof paper.
Step 6: Bake in the oven for 10-12 minutes on 180C / 160C fan. Don’t be tempted to bake for longer as they will start to loose their delightful squishiness.
This recipe was created by Rissa, AKA The Sussex Vegan Mum. Drool over her other scrumptious kitchen creations over on Instagram here (@sussex.vegan.mum)