This double chocolate vegan treat is a cross between a cookie and a brownie, the crisp exterior of a cookie with the soft chocolate interior of a brownie.
I’ve tested these 6 times now. Mostly dos they’re my new go to small batch cookie. They make about 6 cookies, or 4 big ones so it’s the perfect thing when you don’t want a weeks worth of cookies in your cupboard. Mostly because, like me, you’ll just eat them all!
They’re also super quick to make and you only need a bowl, spoon, tray and an oven. And some sort of measuring equipment as we are baking. Although they’re pretty forgiving, if the mixture is too dry just add more milk, too wet and a tsp more flour.
They also happen to be vegan (if you need that kind of thing) but that was more because I wanted to use a healthy fat in them. Hello light olive oil! It needs to be a lightly flavoured one to not overwhelm the biscuits but a little of that savoury olive oil flavour is brilliant with the chocolate!
These are excellent ice cream sandwich cookies… fill them with this nice cream to stay on http health side of life, well healthyish no need to go to extremes now!
Makes 4 – 6
1/3 cup wholemeal spelt flour
1/2 tsp baking powder
1/4 cup cacao
1/4 cup coconut sugar
1/4 tsp sea salt flakes
1 tsp vanilla extract
1/4 cup light olive oil
2 Tbs almond or coconut milk (any milk will work!)
75g roughly chopped dark chocolate (70-85% cocoa solids)
Preheat oven to 170 degrees celsius. Line a baking tray with parchment paper.
Combine the flour, cacao, sugar, salt and baking powder in a medium bowl. Mix well. Add the vanilla and oil and mix to combine. Add the milk and mix until a smooth dough forms. Add the chopped chocolate, mix to combine.
Scoop dough from bowl and form into balls. Flatten or shape into cookies in your hands. Place on a baking tray and bake in the preheated oven for 10 minutes.
Cool on the tray for a few minutes to firm up then transfer to a wire rack to cool immediately. Or eat them warm from the oven, you do you.