Epic Vegan Choc Choc Cookies
I made cookies today. Not for any fancier reason than to use the leftover raspberries before they’ll go bad. They turned out so super delicious, I thought I’d share the recipe with you. Excited?
You should be ^^. The basic recipe is from the Veganomicon but I changed it a bit.
2 cups flour
2/3 cups of unsweetened cocoa powder
2/3 cups canola oil
1/2 cups of non dairy vanilla milk (I used oat milk)
1/2 teaspoon salt
1 teaspoon baking powder
1 cup sugar (or a little less)
4 teaspoons of grounded flax seeds
a few drops of almond extract
75 grams chopped up dark chocolate (vegan)
75 grams fresh blueberries (a hand full)
75 grams fresh raspberries (a hand full)
Preheat the oven to 175°C (350° F).
In a large bowl mix together the flour, cocoa powder and salt. In a separate bowl mix together the sugar, oil, flax seeds, milk and almond extract. Mix well then add the dry ingredients in batches. It’s gonna get a little sticky and you might want to use your fingers, kneading the dough (that’s okay, since the dough is egg less you can lick your fingers clean afterwards ^^). Then add the raspberries and keep kneading and mush the fruits into the dough. Then add the chopped chocolate and the blueberries (a little more carefully then the raspberries ^^).
Make little balls and flatten them on backing parchment. Bake for about 15-20 minutes.
Let them cool a little and enjoy!
Enjoy your vegan treats!