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Chocolate and Vanilla Cookies


Vegetarian, Vegan, Dairy free

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Rate this recipe 3.3/5 (129 Votes)


  • 125ml soya or almond milk
  • 2 tbsp ground flaxseeds
  • 285g spelt flour
  • 75g unsweetened cocoa powder
  • 1 1/4 bicarbonate of soda
  • 125ml sunflower oil
  • 190g manuka honey
  • 1 tbsp vanilla extract
  • 175g unsweeted, dark chocolate chips


servings 16
Level of difficulty Average
Cooking time 10mins
Cost Expensive


Step 1

Preheat an oven to gas mark 4 and line 2 baking sheets with foil.

Mix together the soya milk and ground flaxseeds and set aside to thicken.

Separately, whisk the flour, unsweetened cocoa and soda bicarb in a large bowl.

Step 2

Add the oil, honey and vanilla to the seed mixture and stir for about 5 minutes. Alternatively, use a mixer with a dough detachment.

Step 3

Pour into the flour mixture and stir to combine. Set aside for 15 minutes to thicken.

Step 4

Next, pinch the dough into golf ball sizes. Using a rolling pin, flatten into round discs, 1cm thick. Arrange the discs onto the baking sheets.

Step 5

Bake for up to 7/10 minutes. Remove, allow to cool and move onto a wire rack. The cookies are edible for up to four days or so.


These are Vegan friendly and, depending on flour used, also gluten free

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