Vegan Double Chocolate Cookies
|Serves: 10 people
|Total time (min.): 25
110g vegan butter
100g white sugar
100g brown sugar
1 tbsp soya milk or almond milk
1 tsp vanilla extract
125g plain flour
55g unsweetened cocoa powder
1 tsp bicarbonate of soda
1/4 tsp salt
100g vegan dark chocolate (chopped into chunks)
1 - Preheat oven to 180°C, Fan assisted 160°C, Gas mark 4.
2 - Add the brown sugar, white sugar and vegan butter to your Kenwood Chef mixing bowl and mix together with the K-beater on a medium speed adding in the vanilla extract.
3 - Separately sift the flour and cocoa powder into a mixing bowl and mix in the bicarbonate of soda and salt.
4 - Add the wet and dry ingredients together, mixing gently until you have a crumbly texture. Then pour in the soya milk and continue to mix until you get a thick cookie dough.
5 - Fold the chocolate chunks to your mix and roll into small balls. Place these evenly on parchment lined baking trays leaving space for the cookies to spread out.
6 -Remove from the oven after 10 minutes and cool. The middle of the cookies will be soft but will harden.