Friday, August 18, 2017


As much as I love my Brownie cookies, they have eggs, so I had to create an alternative which I can enjoy. These are so very perfectly soft and fudgy, and they are amazing with a cup of tea. Make sure you use high-quality unsweetened cocoa powder, as well as chocolate, because that will determine the final flavour of the cookie. One thing to keep in mind is the type of butter you use - if it has a higher water content, the batter might be a tad softer, so you will have to leave them a bit longer in the refrigerator. Of course, you can make these with regular butter and milk, they will still be amazing.

120 grams vegan butter, softened
200 grams unrefined sugar
200 grams plain flour
6 tablespoons unsweetened cocoa powder
1 ¼ teaspoon baking soda
4 tablespoons almond milk
1 teaspoon vanilla bean paste
100 grams dark chocolate, chopped

Place the softened butter in a large bowl, add in the sugar, and mix really well using a wooden spoon. Sift together the flour with the unsweetened cocoa powder and the baking soda, then add it to the butter, and mix briefly. Pour in the almond milk, add the vanilla, and mix until combined. Finally, add the chocolate pieces and mix until combined. Once the batter is ready, cover the bowl with cling film, and place it in the refrigerator for 30 minutes.
When the batter is chilled, take two large baking sheets, and line them with baking paper. Using a large cookie scoop, scoop the batter and place the cookies on the baking sheets with at least 5 cm between them, because they will spread during baking. Bake in a preheated oven, at 180°C (350°F), for 8 minutes. They will be soft when you take them out of the oven, but will firm up as they cool. Yields 10 very large brownie cookies.