A couple of weeks ago, my sister in law and brother made a trip to London for Nic’s birthday and they also popped in to have a home cooked meal. Usually a little cake would be made to celebrate a birthday, but seeing as my brother and sister in law have both become vegans, I switched it up a little bit. I fancied making some cookies and thought I’d try out dairy free chocolate, which most Supermarkets stock nowadays, and decided on these Triple Chocolate Cookies.
They were fairly simple and quick to bake and still had the melt in the mouth, soft cookie texture, those non-vegan cookies have! Due to Nicola also being gluten free, I used gluten free plain flour, which changes the consistency ever so slightly.
For dinner I made a scrummy vegan mango curry using Quorn chicken pieces and a ton of veg! After the curry, these cookies came out and boy did they go down a treat!!
Before popping the cookie dough onto the baking tray, I HAD to have a little taste. After all cookie dough is one of my favourite treats, so I needed to make sure it tasted just as good raw as when baked.
Well… I definitely had to resist from eating the whole batch and resume with prepping them for the oven 🙂 .
This recipe is also perfect as raw cookie dough, to add to vegan ice-cream or a vegan vanilla cupcake. Or whatever takes your fancy…
This recipe makes about 12 large cookies.
- 110 g vegan butter (I used block Stork)
- 200 g light brown sugar
- 1 tbsp cornflour and 1 tbsp water mixed
- 1 tsp vanilla extract
- 180 g plain flour (I used Gluten free plain flour)
- 1 tsp of almond or soya milk (if using Gluten free)
- Pinch of salt
- 3 tbsp cocoa powder
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 75 g dairy free milk chocolate
- 75 g dairy free dark chocolate
- 75 g dairy free white chocolate
- Preheat the oven to 180C. Line two large baking trays with parchment paper.
- Chop the chocolate into smallish chunks, (not too small).
- Cream the vegan butter, sugar and vanilla together until light and fluffy.
- Add the cornflour mixture and continue to mix.
- Sieve the flour, pinch of salt, baking powder, bicarbonate of soda and cocoa powder and mix combined. (Add milk, if using Gluten free flour).
- Fold in the chocolate so it’s evenly distributed in the dough.
- Roll the dough into balls, depending on how big you want your cookies, a good size would be roughly the same size as a gold ball. Stick dough in the fridge for 20 minutes if the dough is too sticky to roll.
- Place on the baking trays, making sure there is lots of space between them. Then gently flatten them with your palm.
- Bake for 10-12 minutes. The cookies will still look and feel soft when you take them out, don’t be tempted to leave them in for longer. Once cooled, they will harden slightly.
- Allow to cool on the trays for 5-10 minutes before transferring to a cooling rack.
- Store cookies in an airtight container.
- EAT AND ENJOY! 🙂