These are the first vegan triple chocolate cookies I’ve ever tried and they remind me of the ones you can buy at the supermarket in the bakery section that I used to get when I was in school. I have been testing and retesting this recipe for so long, this version is the most successful one I have come up with. The cookies fall apart slightly so make sure you leave them to cool for a bit before you start moving them.
Ingredients
- 200g dairy free butter
- 180g sugar
- 2 tsp golden syrup
- 2 tsp vanilla essence
- 180g plain flour
- 30g cocoa powder
- 2 tsp baking powder
- ½ tsp salt
- 60g chopped dairy free dark chocolate
- 60g chopped dairy free white chocolate
Method
- Preheat oven to 180C
- Cream together the butter, sugar, vanilla, golden syrup.
- Stir in flour, cocoa powder, baking powder and salt.
- Stir in the chopped chocolate (I save a few of the white chocolate chips to press into the top of the cookies so that they really show through). Place on two lined baking trays, add large ping pong sized balls of mixture to the tray to create generous sized cookies. Leave plenty of space in between the cookies to avoid making one large one.
- Bake at 180C for 12-15 mins depending on whether you prefer them soft or crunchy. Place in middle of oven and rotate halfway.
- Leave to cool for 10 mins before you move them to allow them to harden up a bit.
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