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
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.
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.
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)
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.
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.
You had me at triple-chocolate!<33333
ReplyDeleteI've only made oatmeal cookies from scratch, these should really be my second! :9
vegcourtesy.blogspot.com
Hehe, I didn't even know that you could buy vegan white chocolate before I started on this recipe.
DeleteThese sound gorgeous, chocolate cookies, what not to like?? thank you very much for the recipe.
ReplyDeleteThanks Lorna...I agree :-)
DeleteThey look absolutely delicious.
ReplyDeleteAww thanks Claire x
DeleteI see these appearing in my kitchen some time very very soon.
ReplyDeleteI hope they're not too cocoa ;-)
DeleteYummy! I want one right now! Kitchen here I come...... :o)
ReplyDelete