If you need a chocolate fix, then this is the cookie for you. They’re delicate, rich, very chocolatey, a little chewy and if you eat them soon after they’ve come out of the oven the chocolate is still oozy… yum! They don’t keep very well, so if not eating on day of baking, leave them out in a cool spot (they go soggy in a sealed tin) and then eat asap. This one is my own recipe and the Year 3 children are my guinea pigs again this week…
Double Trouble Extremely Chocolatey Cookies (dairy-free, egg-free, nut-free, soya-free, vegetarian, vegan)
makes about 18 cookies
- 110g dairy-free spread (I use Pure)
- 1/2 cup granulated sugar
- 1/4 cup soft brown sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/3 cup cocoa powder
- 1 tbsp flaxseeds
- 2 tbsps oat milk
- 1 cup plain flour
- 1/2 tsp bicarbonate of soda
- 100g plain chocolate roughly broken (I used Kinnerton)
– Preheat the oven to 180 degrees centigrade
– In a small bowl whisk together the flaxseeds and oat milk, set aside.
– Whisk together the dairy-free spread, sugar, salt and vanilla.
– Beat in the cocoa powder, then mix in the flaxseed mixture.
– Sift in the flour and bicarbonate of soda. Mix well.
– Add the chocolate and gently stir
– Drop tbsp sized balls onto an un-greased baking sheet and flatten slightly.
– Bake for 10 minutes
– Cool for 5 minutes on the baking sheet before transferring to a wire rack (it will be messy with oozy chocolate everywhere!)