Vegan Chocolate Cookies
"A combination recipe of a few chocolate cookie recipes I've checked out and veganised, I'd recommend checking out the PPK website (ppk.com) if you dont have soy yoghurt or vegan butter, they have great suggestions on alternative ingredients while still keeping a recipe vegan.
Also, I use the stated amounts of flour because I didn't have any more plain, but, I think the wholemeal tastes great in it so..."
- Ready In:
- 10mins
- Ingredients:
- 11
- Yields:
-
20 cookies, roughly
ingredients
-
Dry
- 2 cups of wholemeal flour
- 1⁄2 cup plain flour
- 3⁄4 teaspoon baking powder
- 3⁄4 teaspoon bicarbonate of soda
- 3⁄4 teaspoon salt
- 1⁄2 cup cocoa
- 6 teaspoons granulated coffee, ground down (reduce if you're not that big on coffee)
-
Wet
- 1 cup vegan butter (225 g) or 1 cup margarine
- 2 cups sugar, I used caster
- 1⁄2 cup soy yogurt
- 2 -3 teaspoons vanilla essence
directions
- Turn on your oven! Temp: 190/375.
- Mix the dry ingredients (apart from sugar) together then set aside.
- Whisk (I do it by hand) the butter in a separate bowl to loosen it up a bit and then add the sugar and continue to whisk, you’re aiming for a kind of buttercream texture.
- Mix in half the soya yoghurt and once it is all combined add the second half and the vanilla.
- Gradually mix the flour into the wet ingredients, bear in mind that just dropping all the dry in is probably going to create a cocoa smoke cloud.
- Once it’s combined add any extras you want, chocolate chips, nuts w/e. It is a VERY rich tasting mixture though and I couldn’t bring myself to put more chocolate in mine.
- Put your mix onto some lined trays, I just drop the mix, it’s pretty wet still.
- Cook for 10-15 minutes, if you like them gooey and slightly undercooked, 10 minutes.
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