200g dark vegan chocolate (chips or chunks)
1 & 1/2 cup almond meal
3/4 cup brown sugar
1/2 cup dextrose
1/2 coconut oil (melted)
1/4 cup almond milk
1 tspn sea-salt
1 tspn vanilla extract
1/2 tspn baking soda
- Preheat oven to 180C, and line an oven tray with baking paper.
- Combine brown sugar, dextrose, sea-salt and coconut oil in a large mixing bowl.
- Add almond milk and vanilla extract, whisking until batter is consistent.
- Sift in almond meal and baking soda, then fold evenly into batter.
- Fold chocolate into batter.
- Place batter into fridge, allowing to cool for at least 20 minutes.
- Roll batter into ice-cream scoop sized balls, and place onto oven tray with at least 5cm separating space.
- Bake for 15 minutes, or until golden brown.
About this recipe
Who doesn’t love a cookie that’s golden on the outside, with soft gooey chocolate on the inside? This plant based recipe is simple to prepare, and will even satisfy your omni friends and family.
Dextrose has been used as a fructose-free alternative to traditional table sugar, whilst almond meal offers a gluten-free replacement for white flour. VeganNews.com.au writers used Sweet William dairy-free chocolate in the creation of this recipe.
Sweet William chocolate is also free from peanuts and contains no artificial colours, flavours or preservatives. For more information about vegan friendly chocolate, visit our special Easter feature here. Our vegan dark chocolate cookies are best enjoyed with dairy-free milk. Leftover cookies can be frozen for up to 3 months, in an airtight container.
Preparation time: 30 minutes.
Serves: Makes about 12 cookies.