This recipe is from my friend @whatluceeats‘s live bake-along during lockdown. I didn’t have all the exact ingredients she stated, so I changed mine slightly for what we had in our cupboards. I went for mint chocolate instead of plain dark chocolate and espresso powder (which is what Luce did) and let’s just say, the cookies were all eaten within a few hours…
Vegan Mint Choc Cookie Recipe:
Prep Time: 5-10 minutes
Cook Time: 14 minutes
Cool Time: 10-15 minutes
Yields: 8 cookies
Gluten Free Option
Ingredients:
- 70g dairy free butter
- 50g dark brown sugar
- 50g caster/granulated sugar
- 115g plain flour
- 2 tsp. cacao powder
- 3 tbsp. dairy free milk (I used chocolate Oatly)
- 1 tsp. vanilla extract
- 100g dark chocolate; either chocolate chips or roughly chopped chocolate (I used mint flavoured)
Method:
- Pre-heat the oven to 180°C and line a large baking tray with baking paper
- Start by adding the butter and both sugars into a mixing bowl and whisk/blend until the mixture is creamed
- Then add in the milk and vanilla extract and mix again
- Fold in the flour and cacao powder until all the mixture is combined and a cookie-dough has formed
- Add 3/4 of the chocolate into the mixing bowl and gently combine into the mixture
- Split the mixture into 8 blobs on the baking tray, then flatten slightly until they’re about 5cm width (they will spread when in the oven)
- Add the rest of the chocolate to the top of the cookies evenly, then place in the oven for 14 minutes
- When 14 minutes has elapsed, take the cookies out of the oven- leave them for 10-15 minutes and during this time they’ll harden a little on the outside (and stay gooey on the inside)
- Then, enjoy!
If you make this recipe, don’t forget to tag me in the photos of your creation on Instagram (personal/blog) or Twitter so I can see!
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