These taste as good as they sound and are completely vegan, with no weird/hard-to-source ingredients. They are so gooey and might as well be called brookies because they're a sort of mix between brownies and cookies, with the end result being heaven in a mouthful. Definitely best served warm with a generous helping of vegan vanilla ice cream.
Like any cookie, the chocolate chunks can be replaced with anything - go for your favourite chocolate bar, toffee, nuts or dried fruit (dried cranberry and chocolate is a recent favourite).
Recipe
Prep time: 5 minutes
Cook time: 12-15 minutes
Makes: 12 cookies
Ingredients:
100g Granulated Sugar
165g Light Brown Sugar
115g Coconut Milk
3 tbsp sunflower/coconut oil
1 tsp Vanilla Extract
30g Cocoa Powder
180g Plain Flour
1/4 tsp Baking Powder
1/4 tsp Bicarbonate of Soda*
200g Chocolate Chunks (vegan chocolate of choice)
*I've found using 1/4 tsp of each of baking powder/bicarb has given me the best results but if you only have one then use 1/2 tsp.
Method:
Preheat the oven to 180°C and line two baking trays with parchment.
Add the two sugars and the coconut milk to a large mixing bowl and whisk to combine, until there are no lumps and it is a smooth paste.
Add the oil and vanilla extract and whisk until fully combined.
Sift in the flour, cocoa powder, baking powder and bicarbonate of soda and fold in until the flour is fully combined. Fold in the chocolate chunks.
If you have enough time, refrigerate the dough for at least 30 minutes before baking, or you can leave in the fridge overnight ready for the next day - this makes it easier to roll out into balls.
Scrape a tablespoon of the dough, roll into a ball and place on the baking tray. Leave enough space between each ball and the sides of the tray because they will spread a bit!
Bake for 12 minutes, until the cookies are firm on the outside but still soft in the middle. Leaving for 10-12 minutes will give a more gooey cookie. Allow to cool on the baking trays as the middles will still cook, giving them that chewiness.
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