I love these cookies – they’re rich, chocolaty, soft and scrumptious! I had a brief time before having children when I wanted to start a cookie business and back then these were some of my absolute favourites.
It does sometimes surprise me which recipes are most popular on my blog. Out of the 500+ recipes, it so often comes back to the same ones again and again. There are many winning recipes that don’t seem to get a second chance, maybe they’re just less known about and therefore less searched for? I first posted this recipe when I initially set up my blog in 2012, and I still absolutely love these cookies. Here I’ve added a variation using aquafaba, so you have a choice of aquafaba or flaxseeds as the binder. Do eat these cookies quickly, they’re best eaten warm for the oven. Or reheat for a couple of minutes before eating to enjoy the crisp exterior and soft cakey centre.
Mexican Chocolate Earthquake Cookies
(dairy-free, egg-free, nut-free, soya-free, vegetarian, vegan)
makes about 24
3/4 cup granulated sugar
1/3 cup melted dairy-free margarine
2 tbsps golden syrup
1 tsp vanilla extract
1/3 cup oat milk and 1 tbsp ground flaxseeds
or use; 1/4 cup dairy-free milk and 3tbsp Aquafaba
100g melted dairy-free chocolate
250g plain flour
2 tbsps cocoa powder
3/4 tsp baking powder
large pinch of salt
1 cup of icing sugar to roll dough in
- Preheat oven to 180 degrees centigrade. Sift the icing sugar onto a plate and set aside
- In a bowl mix the sugar, dairy-free margarine, syrup, vanilla, oat milk, flax seeds (or aquafaba) and melted chocolate
- Sift in the flour, cocoa powder, baking powder and salt. It should produce a soft dough
- Take tablespoons of mix and roll in the icing sugar. Place on a lined baking sheet and press down slightly
- Bake for 12 minutes. Cool for a few minutes on the baking sheet before transferring to a wire rack.
- Best eaten straight away, or next day will do (invite people over or send into school/work!)