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!)

Chocolate Easter Biscuits

So, with the lack of actual Easter Eggs in this house I decided to make some chocolate biscuits in the shape of eggs. I didn’t have a relevant cookie cutter so made do with cutting round a cardboard cutout, hence the rough outline. They’re more or less a basic chocolate biscuit some sprayed with edible gold spray and some decorated with a hard, glossy orange icing. I reckon this would be a great standby chocolate biscuit that suits any cookie cutter shape you want for any occasion. This recipe is inspired by Vegan Cookies Invade the Cookie Jar but with a fair few tweaks.

Chocolate Easter Biscuits (dairy-free, egg-free, nut-free, soya-free, vegetarian and vegan)

makes about 18-20 biscuits

  • 2/3 cup of granulated sugar
  • 1/4 cup sunflower oil
  • 1/4 cup oat milk
  • 1 tsp vanilla paste
  • 1 cup plus 2 tbsps plain flour
  • 1/3 cup cocoa powder
  • 1 tbsp cornflour
  • 1/2 tsp baking powder
  • 1/4 tsp salt

– Vigorously mix together the sugar, oil, vanilla and oat milk.

– Sift in the flour, cocoa powder, cornflour, baking powder and salt.

– Mix well to make a firm dough. Wrap in clingfilm and rest in the fridge for at least half an hour.

– Preheat the oven to 180 degrees Centigrade

– Unwrap the dough and roll out to between 1/2 and 1 cm thickness. Cut out with a cookie cutter and transfer to a lined baking sheet.

– Cook for 8 minutes. Cool briefly on the baking sheet before transferring to a wire rack.

– Serve as is, or ice with orange/peppermint icing.

Orange Icing

easily enough for all these cookies

  • 2 cups icing sugar
  • 2 tbsps oat milk
  • 1/4 tsp vanilla extract
  • 1 tsp orange essence

– Sift the icing sugar into a bowl

– Add the oat milk and essences. Mix well to form a smooth, thickish paste.

– Ice the biscuits and decorate if wished. This icing will set hard.

Coconut Straws

This is a cobbled together recipe, using store cupboard ingredients, and it worked an absolute treat – I’ve already been asked for the recipe by my helpful tasters!! If you like coconut definitely give this a go… they’re reminiscent of cheese straws but sweet coconut instead (sounds weird, right?). I reckon they’d go brilliantly with a chocolate mousse (that recipe will appear soon!) but also work extremely well as a stand alone cookie.

Coconut Straws (dairy-free, egg-free, nut-free, soya-free, vegetarian, vegan)

makes about 24

  • 90g dairy-free spread (I used Pure)
  • 2/3 cup granulated sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 cup dessicated coconut
  • 1 cup plain flour
  • 2-3 tbsps oat milk

– Preheat the oven to 180 degrees centigrade

– Cream together the dairy-free spread, sugar and salt until well mixed.

– Stir in the coconut and vanilla.

– Stir in the flour and add the oat milk, bring together with your hands. It will seem dry and crumbly but should come together.

– Turn onto a large sheet of foil. Fold the foil over the top of the dough and roll out to about 1 cm thick. Chill.

– Cut into straw shapes and place on a lined baking sheet.

– Bake for 14 minutes until lightly golden at the edges, turning the baking sheet half-way through.

– Cool on the baking sheet briefly before moving to a wire rack.

– Best eaten fresh, but will keep in an airtight container for a few days.

Hearty Chocolate Chip Cookies

Here’s a chocolate chip cookie recipe that robust, soft, cakey and a little more substantial than your delicate cookie. They travel brilliantly so are much more suited to a picnic/journey than your usual version, and keep for much longer. I think they make a great, never-fail speedy recipe should you have kids coming over to play. (This recipe comes from Vegan Cookies Invade the Cookie Jar). It’s the school holidays and we’ve got a jam-packed week of play-dates coming up, so I thought it best to get prepared in advance!

Hearty Chocolate Chip Cookies (dairy-free, egg-free, nut-free, soya-free, vegetarian and vegan)

makes about 20

  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/2 cup melted dairy-free spread (or use oil)
  • 1/2 cup oat milk
  • 2 tbsps cornflour
  • 2 tsps vanilla extract
  • 2 cups plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 100g dairy-free chocolate, chopped

– Preheat the oven to 180 degrees centigrade

– Whisk together the sugars, melted dairy-free spread, oat milk, vanilla and cornflour.

– Sift in the flour, bicarb and salt. Mix well.

– Gently stir in the chocolate.

– Drop tbsp amounts on a lined baking sheet, and flatten slightly

– Bake for 12 minutes.

– Cool on the baking sheet before moving to a wire rack.

Vanilla Thins

For a dairy-free cookie these are remarkably ‘buttery’ and are perfect for cutting into any shape and even icing. I made them for little S to take into school in a flower shape as it’s spring… they went down very well. I reckon these could take any flavour instead of the vanilla – just substitute half the vanilla essence for another extract. This recipe is from Vegan Cookies Invade The Cookie Jar

Vanilla Thins (dairy-free, egg-free, soya-free, nut-free, vegetarian, vegan)

makes lots, at least 28!

  • 2 1/3 cups of plain flour
  • 2 tbsps cornflour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/2 cup vegetable fat (I used Trex)
  • 1/2 cup dairy-free spread (Pure)
  • 1 cup granulated sugar
  • 2 tsps vanilla paste (or use one and one of another extract)
  • 1/4 cup oat milk (Oatly)

– Sift together the flour, cornflour, salt and baking powder.

– In another bowl whisk together the fat, spread and sugar until light and fluffy. Add the extracts and oat milk and whisk again.

– Add the flour mix and carefully combine

– Roll out and cut out shapes with cookie cutters. Place on a lined baking sheet and bake at 180 degrees for 10 minutes, or until lightly golden round the edges

– Cool on the sheet before moving to a wire rack.

Chocolate Marble Cake

I seem to be on a bit of a chocolate theme at the moment….. maybe it’s the approach of Easter? Anyway, I needed a quick cake to take over to the girls’ Grandmother (who had their beloved cousin staying) and this was perfect to cobble together at the last minute. It’s not too sweet, light and easily portable. I eventually iced the top with a water icing, but there is no need.

Chocolate Marble Cake (dairy-free, egg-free, soya-free, nut-free, vegetarian, vegan)

Makes one loaf

  • 180g self-raising flour
  • 20g cocoa powder
  • 100g caster sugar
  • 100ml sunflower oil
  • 150ml oat milk
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp lemon juice

– Preheat the oven to 200 degrees centigrade.

– Line the loaf tin

– Mix together the oil, oat milk, bicarbonate of soda and lemon juice and set aside.

– Sift 100g of the flour into a bowl and stir in 50g caster sugar

– In another bowl, sift in the rest of the flour and the cocoa powder. Stir in the remaining sugar.

– Add half the wet ingredients to each bowl and mix to form a smooth dough

– Put the white cake mixture into the tin first. Pour the chocolate mixture over the top. With the end of a spoon swirl the mixtures together to get the marbled effect.

– Bake for 30 minutes, until a knife comes out clean

– Completely cool in the tin.

– Ice with a mixture of water and icing sugar, if desired