Full of cocoa flavour and not overly sweet, these cookies will satisfy your chocolate craving instantly! cook for a little longer if you prefer them crisp rather than soft.
- Yield: 24
- 2¼ oz (60 g) dark/bittersweet vegan chocolate, broken into pieces
- ⅓ cup (65 g) sunflower oil
- ⅓ cup (75 ml) soya/soy milk
- ¾ cup (200 g) rice, maple or agave syrup
- ¼ teaspoon bourbon vanilla powder
- 1 cup (130 g) unbleached plain/all-purpose flour
- 2 tablespoons cocoa powder
- ¼ teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ¼ teaspoon sea salt
- baking sheet, lined with baking parchment
How to Make It
- Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Do not let the base of the bowl touch the water. In a mixing bowl, whisk the oil, milk, syrup and vanilla. Add the melted chocolate.
- Preheat the oven to 180°C (350°F) Gas 4.
- Place a sieve/strainer over the bowl containing the liquid ingredients (this way you won’t need to use two bowls).
- Put the flour, cocoa, cinnamon, baking powder and salt directly in the sieve/strainer and sift everything until it passes through the sieve/strainer net. Use a spatula to incorporate all the ingredients into a smooth batter. It should not slide down the spoon – if it does, chill the batter in the fridge for 10 minutes.
- Using a tablespoon, drop the batter onto the prepared baking sheet, 1 cm/⅓ inches apart. Bake for 12–14 minutes. The dough is dark to start with, so it’s easy to burn them, and you want them still soft to the touch when you remove them from the oven. So check for doneness after 12 minutes, and bake them for no longer than 14 minutes.
- Remove from the oven, slip the baking sheet with cookies onto the kitchen counter or a cold tray and let cool. Store in a cookie jar for a week or so.