Tuesday, 11 March 2014

Double chocolate cookies (vegan)

Some days only chocolate will do and my word are these cookies chocolately. These may not be for you if you like super sweet milk chocolate cookies, these are dark and very intense. Of course here is no reason you cannot like both!

These are vegan but I am almost certain you could use an egg in place of the egg replacer. I would not make any other substitutions though, 1) because they taste divine the way they are, and 2) because I have no idea how the wet to dry ratio would be affected.

They are intensely chocolately with a crisp outside and chewy interior, what is not to love?

Please do not let the photos put you off, this is what happens when it is dark and miserable in Scotland. No light at all!

Double chocolate cookies (vegan) 

makes 1 dozen

180g oats
egg replacer, I used Orgran egg replacer (holand and barret) and followed the instructions on the box to replace 1 egg
50g coconut oil (solid not melted)
50g peanut butter
60g golden caster sugar
60g brown sugar (I used dark, its what was in my cupboard)
1 teaspoon good vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon sea salt
45g cocoa powder
75-100g dark chocolate (vegan friendly, not all are), chopped into small chunks

Preheat the oven to 175C/155C FAN and line a baking sheet with parchment. 

To begin put the oats in a food processor and pulse until a coarse flour is formed, I still like some oaty bits in my cookie. Set these aside.

In a bowl put the egg replacer (or egg), coconut oil, peanut butter, both sugars and the vanilla extract, beat until combined and creamy. Add in the baking powder, bicarbonate of soda, sea salt, cocoa powder and processed oats. Beat on slow until thoroughly incorporated. Finally stir in the chocolate chips by hand.

Shape the dough into equal balls, roughly the size of golf balls. Place on the baking sheets well apart they will spread a lot,  I baked in two batches. Flatten the cookies with your hand until only 1cm thick. 

Bake in the preheated oven for 12 minutes. Remove and allow to cool on the sheet for 5-10 minutes before transferring to a wire rack to cool completely. 


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