Makes 18-20 Preparation Time 10 Minutes Cooking Time 10-12 Minutes
I should start by saying that it is almost impossible just to east one of these cookies, even more so while they are still warm and fresh from the oven.
These are just a few adjectives that describe these scrumptious vegan cookies. Believe me, non-vegans will not be able to tell the difference.
I have made these successfully with gluten-free plain flour. Check to see if your gluten-free flour contains xanthum gum, if not add 1/2 tsp to the dry ingredients.
It is more cost-effective to buy a bar of vegan chocolate than it is to buy vegan chocolate chips. Also, I prefer chocolate chunks in my cookies, but the choice is yours.
I am also pretty fussy when it comes to my choice of cocoa powder. You are looking for a rich dark one for this recipe such as Dr. Oetker’s or Green & Blacks.
- 115g melted dairy-free butter
- 225g granulated sugar
- 1 tsp vanilla extract
- zest of 1 large orange
- 1 tbsp ground golden flaxseeds
- 60ml of soya milk
- 192g plain flour
- 50g good quality cocoa powder or cacao powder
- 1 tsp bicarbonate of soda
- 1/4 tsp salt
- 175g vegan chocolate cut into small chunks.
- Preheat the oven to 175C and line 2 baking trays with non-stick parchment.
- In a large bowl mix the melted butter with the sugar. Next, add the ground flaxseeds and leave for a few minutes before adding the milk and give it a good stir.
- Place a fine sieve over the bowl, adding to it the flour, cocoa powder, salt, and bicarb. Once sifted combine the dry with the wet. This is a very stiff mixture and you may have to get down and dirty and use your hands. Now add the chocolate and orange zest making sure both are fully incorporated throughout the mixture.
- Taking a heaped tablespoon of the mixture at a time, roll into balls and place on the trays, pressing the balls down slightly.
- Leave about an inch gap between each one, although they will not spread too much. Place in the oven 1 tray at a time.
- They will still be soft once taken from the oven, so leave on the baking tray for 5 minutes before you transfer to a wire rack to cool down.
Once fully cool, they will keep stored in an airtight container for 3-4 days. If you prefer, they can be frozen until you are ready to eat them for up to 3 months.