I made these cookies for an open day at my gym, and as it’s Veganuary, you’ve guessed it they’re vegan! I was blown away by the response, and have since been asked for the recipe multiple times. In saying this, I hope you enjoy them just as much. I always remember eating Millie’s cookies growing up, and have been trying to create a similar match of chewy, crunchy goodness! Before I start salivating over my laptop, I’ll move on to the recipe.
- 150g vegan butter (I use Pure)
- 160g coconut sugar (or use soft brown sugar for a cheaper alternative)
- 2 tsp vanilla extract
- 1x flax egg (1 tbsp ground flax + 3 tbsp water)
- 225g spelt flour
- 1/2 tsp bicarbonate of soda
- 200g dark chocolate chunks
- Heat the oven to 170 fan/190 degrees.
- Place the butter and sugar into a bowl, using a wooden spoon or electric mixer, beat until creamy.
- Now, add the remaining ingredients to the bowl. Mix until everything is well combined, ensuring there’s no pockets of flour hiding in the mixture!
- Using a tbsp measure, scoop the mixture and roll into balls. Then place them on the prepared baking tray, be sure to leave space between each cookie as they will spread whilst cooking.
- Bake for 8-10 minutes, they should be golden brown and will still be soft. Take them out, and leave to cool for 10-15 minutes before transferring to a cooling rack.