Last month saw us celebrate World Chocolate Day, and so I decided to experiment in the kitchen to create a vegan chocolate cookie recipe – and I’ll be honest, I liked it so much I just thought I’d share it with you guys! Easy to make, easy to adapt to your own taste, and from my expert tasting panel (my husband and our neighbours…!) very well received! This recipe also allowed me to use one of my fave vegan chocolate treats – Miiro peanut chocolates (and these were very kindly #gifted to me by Miiro).
Here is your Vegan Cookie Recipe.
In a large bowl mix:
1 cup rolled oats
1 cup plain flour
1/2 tsp baking powder
Pinch of salt
1/2 cup desiccated coconut
Cinnamon to taste
Mix the dry ingredients and set aside. In another bowl cream together 1/2 cup vegan butter/margarine with 1/2 cup brown sugar and add to dry ingredients.
3 tbsp honey or maple syrup
1 tbsp oat milk
And stir together. The mix should be sticky but not too wet. If it feels too crumbly/dry add a little more milk at a time, until you have a sticky dough consistency. Into this add one bag crushed Miiro chocolates and mix well.
Form mixture into 8-12 balls and place onto baking sheet lined with greaseproof paper. Take a second bag of Miiro and add one or two to the top of each ball of cookie mixture for decoration.
Bake at around 180deg for about 15 mins – check after 10 – cookies should be golden on top and starting to crisp at the edge. Don’t let them burn! Once they feel solid to touch (and not still super squashy in the middle) remove from oven, cool and enjoy.
As I mentioned at the start, the cookies are highly customisable – you could add any type of chocolate candies or chips, or replace the chocolate with raisins, dried cranberries etc, or take out the coconut and try some crushed nuts instead. If you come up with a winning cookie creation using my vegan cookie recipe – please let me know, I’d love to give it a go too!