Chocolate and Vanilla Cookies
Vegetarian, Vegan, Dairy free
- 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
Level of difficulty Average
Cooking time 10mins
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.
Add the oil, honey and vanilla to the seed mixture and stir for about 5 minutes. Alternatively, use a mixer with a dough detachment.
Pour into the flour mixture and stir to combine. Set aside for 15 minutes to thicken.
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.
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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