I have fallen in love with this triple chocolate cookie recipe. Soft on the inside with a slight crunch on the outside, cookies don't get much better than that! This vegan recipe is simple and very quick to make, with all the ingredients being available in your local supermarket. It's the perfect recipe for a rainy Sunday to make you feel better about Monday being right around the corner.
These cookies remind me of the ones my family used to buy from the bakery section in the supermarket, except they are better! My sister said you would never be able to tell they were vegan (woo!). The best bit about vegan baking is that you can eat the cookie dough remains off the spoon without the fear of raw egg being in the mixture. Personally, I love making giant cookies but you can make smaller ones if you want...
This recipe makes 8 large cookies or 16 small cookies.
INGREDIENTS
- 110g Vegan butter (I used the soya Pure butter)
- 200g Light brown sugar
- 1 tbsp Ground flaxseeds, mixed with 2tbsp water
- 180g Plain Flour (this recipe works with gluten free flour too - I use Doves Farm)
- 1 tsp Vanilla extract
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 3 tbsp Cocoa powder
- Pinch of salt
- 130g Dairy free chocolate (I used a mix of milk, white and dark - all purchased from Tesco) chunks, I simply chopped up the chocolate bars
METHOD
- Preheat the oven to 190 C (or 375 F). Cover a baking tray or two with baking paper. I also put a little bit of coconut oil on the baking paper to give it extra protection from sticking but this is optional.
- First pre-make your flax "egg" by adding the ground flaxseeds and water into a small bowl. Leave for 5 minutes.
- In a separate bowl, add the vegan butter, sugar and vanilla extract and cream until smooth and fluffy. Then add the flax "egg" and combine the mix together.
- Next add the cocoa powder, baking powder, baking soda, flour and salt to the wet ingredients and combine until it forms a dough.
- If you are using dairy free chocolate bars, chop them into chunks (make sure they aren't TOO big) and fold them into the mixture.
- At this point if your dough is too sticky, put in the fridge for 30 minutes to an hour.
- Shape the dough in your hands into balls (the size will depend on how many you want to make) and place on the baking tray (the cookies will expand A LOT so be careful to leave a good amount of space between them). If your mixture is too sticky still, have some flour to hand so you can add some more to the dough and you hands to prevent sticking.
- Slightly flatten the dough balls with your hands (they will grow in width themselves too).
- If you are making 8 cookies bake for 18-20 minutes and if you are making 16 cookies bake for 10-12 minutes.
- Once you take them out of the oven leave them to cool and harden slightly. When they are no longer really soft, you can put them on a cooling rack to cool down further.
These cookies are perfect to share with friends and family, or for making ice cream cookie sandwiches! I really hope that you enjoy this recipe!
