Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
US
Pocketmags Digital Magazines

Dessert RECIPES

Add the perfect finishing touch to a midweek meal or just enjoy a tasty afternoon pick me up…

Double chocolate cookies

By Bernadette Gee

Makes 20 cookies | Prep 20 mins plus 2 hrs chilling time | Cook 15 mins | Calories 221 (per single cookie)

75g (2½oz) almond meal (ground almonds)

225g (8oz) gluten-free flour

170g (6oz) soft brown sugar

40g (1½oz) Dutch cocoa

175g (6oz) dairy-free butter substitute

75g (2½oz) golden syrup

100g (3½oz) boiling water

1½ tsp bicarbonate of soda

125g (4½oz) vegan 70% dark chocolate chunks vegan ice cream (optional), to serve

1 Put the almond meal, flour, sugar and cocoa into the bowl of your stand mixer fitted with the paddle attachment, and mix on low to combine.

2 On the stove, heat the dairyfree butter and golden syrup in a pot until the butter has melted. Separately, mix the boiling water and bicarbonate of soda together and add it to the pot, stirring to combine.

3 Add this liquid mixture to your dry ingredients and mix on low until combined. Add the chocolate and fold through by hand. Chill the mixture in the fridge for 1 hour.

4 Scoop portions of mixture (using a cookie scoop, if you have one) onto a tray lined with baking paper. You can space them close together, as this is just the chilling stage. Chill for at least an hour in the fridge (or less time in the freezer), so that the dough is firm and holds its shape. At this point you can put the raw cookies into a container and store them in the freezer. If you do this, make sure you layer them between pieces of baking paper as this recipe is stickier than other cookie recipes. If you don’t they will all freeze together.

READ MORE
Purchase options below
Find the complete article and many more in this issue of Vegan Food & Living Magazine - Vegan barbecue special - Jul 2019
If you own the issue, Login to read the full article now.
Single Issue - Vegan barbecue special - Jul 2019
$4.99
Or 499 points
Annual Digital Subscription
Only $ 3.50 per issue
SAVE
12%
$41.99
Or 4199 points
Monthly Digital Subscription
Only $ 3.99 per issue
$3.99
Or 399 points

View Issues

About Vegan Food & Living Magazine

Planning a vegan bbq or picnic? Don't just rely on the basics you can pick up from the supermarket, whip up a true feast to impress with the help of the July issue of Vegan Food & Living. With ideas for everything from aubergine and tofu kebabs to cauli-rice maki rolls, leek, mushroom and 'blue cheese' quiche, and creamy potato salad, your friends won't believe their tastebuds. Also this issue, we show you how to create your own tempeh using just 3 ingredients, create some epic vegan street food and share everyday superfoods that can help balance hormones. If that's not enough, we explore if our avocado obsession is destroying the planet, reveal how a vegan diet can help reverse type 2 diabetes and take a look at why palm oil is so controversial.