Double Choc Chip Cookies.
- 1/2 cup of vegan butter
- 3/4 cup of dark brown sugar
- 1/4 cup of caster sugar
- 2 teaspoons of golden syrup
- 1 teaspoon of vanilla extract
- 1flax/chia egg (1 tablespoon of chia/ flax and 2 tablespoons of water)
- 1 2/3 cups of plain flour
- 3/4 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 cup of cocoa powder
- 1/2 cup of vegan chocolate chips
Preheat the oven to 180 degrees C.
Add the chia seeds and water to a small bowl and stir. Sit for 5 minutes to allow to chia to thicken.
Add the butter, sugar and vanilla into a mixing bowl and beat until smooth and creamy, this should take about 5 minutes. Once the mixture has become creamy, add the golden syrup and beat for one minute, so that it has become mixed through the butter/sugar mixture.
Once the chia/flax egg has thickened pour it into the mixing bowl and beat for another 3-5 minutes until it has been thoroughly spread.
Sift the flour, baking soda, salt and cocoa powder into the sugar/butter mixture and beat for a further 3-5 minutes or until a soft dough has formed. Fold in the chocolate chips.
Roll the dough into balls (these don’t spread out much, so the size of your ball is roughly the same size as what your cookie will be.) and place them onto a large baking sheet about 5 centimeters apart.
Bake for 10-14 minutes or until they don’t sink when you touch the tops. Allow cookies to cool for about 5 minutes, before eating.