These cookies are a real eye-catcher - and they're tasty too! The outside is crunchy but the inside remains gooey and soft. I used to make these cookies all the time before I went vegan, however a main component of them is eggs, and I wasn't sure how they would turn out without that - this was also my first time using an "egg replacer", luckily it went well!
Over the past week I've been stressing out and in need of a relaxation session - and my version of relaxing is baking! So on a bright morning when I wasn't working, I set about making these cookies.
As I mentioned above, I previously made these when I wasn't vegan and still used eggs, so this was a first attempt for me at using an egg replacer. To my surprise, I actually found these easier than when I used them using eggs - the dough was a lot less sticky and much easier to handle.
As I mentioned above, I previously made these when I wasn't vegan and still used eggs, so this was a first attempt for me at using an egg replacer. To my surprise, I actually found these easier than when I used them using eggs - the dough was a lot less sticky and much easier to handle.
Total time: 1 Hour 30 Minutes
Yield: 20 Cookies
Ingredients
- 65g Cocoa Powder
- 300g Caster Sugar
- 120ml Vegetable Oil
- 1 Tsp Vanilla Extract
- 3 Vegan Eggs - I used Orgran No Egg
- 190g Plain Flour
- 1 Tsp Baking Powder
- 40g Icing Sugar (Sieved)
Cooking Directions
- In a large mixing bowl, mix together the cocoa powder, caster sugar, vegetable oil and vanilla essence.
- Fold in the vegan eggs slowly, then sift in the flour and baking powder, mixing until fully combined.
- Knead the dough slightly to form a ball, then transfer to a Tupperware container/ bowl and refrigerate for 45 minutes to firm the dough.
- Preheat the oven to 180 degrees and line two large baking trays with greaseproof paper.
- Place the sieved icing sugar into a bowl.
- Using a desert spoon to scoop the mixture, roll a desert-spoon worth of dough in your hands to make a ball, then flatten it slightly and roll this in the icing sugar to coat (see below photo), then place on the baking tray.
- Bake for 10-15 minutes until firmer on top (they will still be soft inside), then allow to cool on the tray for 5 minutes before transferring to a cooling rack.
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