I just had to use my new cookie stamper – this needed a certain type of smooth cookie. Peanut better cookies are out of the question in this household (we’re definitely a ‘no peanut’ zone!) but it seems the rich, sticky nut butter gives the perfect finish to a stamped cookie. This Lotus Caramelised Spread plays a similar role, offering a sweet/savoury touch and a very smooth texture. These are definitely a staple in the making….
If you can’t get Lotus caramelised spread, use Sunbutter, peanut butter or any other nut butter if it’s okay with you. To finish these off, you could of course trim off the edge to make a perfect cookie, but I like them like this… they are home made after all.
Caramelised Cocoa Cookies (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes 16 large cookies
- 1/2 cu dairy-free spread
- 1/2 cup Lotus caramelised spread
- 1/2 cup caster sugar
- 1 tsp vanilla extract
- 2 tbsps golden syrup (light molasses)
- 1 1/4 cups plain flour
- 2 tbsps cornflour
- 2 tbsps cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tbsp oat milk
– Preheat the oven to 180 degrees Centigrade/Gas Mark 4
– Grease 2 cookie sheets
– Cream together the spreads and sugar, until light and fluffy.
– Mix in the vanilla and golden syrup.
– Sift in the flour, cornflour, cocoa, salt and baking powder.
– Stir to form a thick dough.
– Roll into balls and press down onto the baking sheet. Flatten with the prongs of a fork or a cookie stamp.
– Bake for 10-12 minutes, until just starting to colour.
– Cool on the baking sheet for 5 minutes before moving to a wire rack.