Mexican Chocolate Earthquake Cookies

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

use either:

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

  1. Preheat oven to 180 degrees centigrade. Sift the icing sugar onto a plate and set aside
  2. In a bowl mix the sugar, dairy-free margarine, syrup, vanilla, oat milk, flax seeds (or aquafaba) and melted chocolate
  3. Sift in the flour, cocoa powder, baking powder and salt. It should produce a soft dough
  4. Take tablespoons of mix and roll in the icing sugar. Place on a lined baking sheet and press down slightly
  5. Bake for 12 minutes. Cool for a few minutes on the baking sheet before transferring to a wire rack.
  6. Best eaten straight away, or next day will do (invite people over or send into school/work!)

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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