Thursday, 12 June 2014

Triple Chocolate Vegan Cookies - Suma Blogger's Network

triple chocolate vegan cookies
This is my first post for the brand new Suma Blogger’s Network, which I'm very proud to be part of.The Network is made up of a collection of vegetarian and vegan bloggers from all over the UK, who will be blogging every couple of months using ingredients from Suma Co-op (wholesale suppliers of a huge range of vegetarian and vegan foods)

Each recipe will be featured both on the individuals' blogs and on the Suma website.

My first recipe is a slightly indulgent one, but one which will hopefully dispel the myth that vegetarians and vegans live on lentils and spinach! 

Makes 10-12 cookies
  • 4oz/1400g plain flour
  • 2 tbsp unsweetened cocoa powder, sieved 
  • ½ tsp bicarbonate of soda
  • a pinch of salt
  • 3oz/75g dairy-free margarine/spread
  • 6oz/150g soft, brown sugar
  • 2 tbsp golden syrup
  • 1 tsp vanilla extract
  • 1 tsp No-Egg (egg replacer) mixed with 1 tbsp water
  • 2oz/50g white, dairy-free chocolate/chocolate chips (I used Organica vegan white chocolate from Suma)
  • 2oz/50g 'milk', dairy-free chocolate/chocolate chips (I used Moo-Free from Suma)
  • 2oz/50g dark, dairy-free chocolate/chocolate chips (I used Plamil chocolate chips from Suma)
a selection of products from Suma
Pre-heat the oven to 170C/160C Fan/325 F/Gas 3 and grease two baking sheets.

Melt the spread on a low heat and allow to cool.
Cream the spread with the syrup and sugar.

Add the remaining dry ingredients (except the chocolate), the egg-replacer and the vanilla
Mix until you have a fairly firm, smooth dough; if the dough is too crumbly, add a little water or dairy-free milk.
Add the chocolate pieces and mix again to distribute them evenly through the dough.

Take dessert-spoonfuls of the mixture and place them, spaced well apart on the baking sheets.
Do not flatten.
Bake for 10-12 minutes.
Remove from the oven and allow to cool for around 5 minutes before removing and placing on a wire rack to cool.

 Suma Blogger's Network
Will keep for several days in an airtight container. Suitable for freezing. 

Alternatives: Make chocolate-orange or mint-chocolate cookies, by swapping the vanilla extract for orange or mint.

Integrity Statement
As a member of the Suma Blogger's Network, I will receive a selection of complimentary products from Suma every two months, to use in recipe development, and will blog an original recipe for the Network. 



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9 comments:

  1. You had me at triple-chocolate!<33333
    I've only made oatmeal cookies from scratch, these should really be my second! :9

    vegcourtesy.blogspot.com

    ReplyDelete
    Replies
    1. Hehe, I didn't even know that you could buy vegan white chocolate before I started on this recipe.

      Delete
  2. These sound gorgeous, chocolate cookies, what not to like?? thank you very much for the recipe.

    ReplyDelete
  3. They look absolutely delicious.

    ReplyDelete
  4. I see these appearing in my kitchen some time very very soon.

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  5. Yummy! I want one right now! Kitchen here I come...... :o)

    ReplyDelete

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