These chocolate cookies turned out fantastic and quite large! I even feel making them vegan makes them taste better than my usual cookies. These aren’t fat free by any means, so prepare for an evening of overindulgence and bake away!
1/2 cup of vegan spread
1 tsp of cider vinegar
1 100 g bag of dark chocolate chips
1/2 cup of unsweetened cocoa powder
1/4 cup potato starch
1/4 tapioca flour
1/4 cup rice flour
1/2 teaspoon of bicarbonate of soda
1/2 teaspoon of salt
1/4 cup of caster sugar
1/4 cup of dark brown sugar
1/2 teaspoon of vanilla extract
Preheat oven to 355 degrees F (180 degrees C)
Grab a giant mixing bowl and sift the cocoa powder into it.
Add in the flours, caster and brown sugar.
Next add the bicarbonate soda, cider vinegar, vanilla extract and salt. Mix together.
Last thing to put in the bowl is the chocolate chips.
Mix again with your wooden spoon until it is well blended.
Spoon 9 tablespoon sized scoops onto a large baking sheet evenly spaced.
Stick in the oven for 8 minutes, turning oven sheet around after 4.
Take cookies out and let them cool for 10 minutes, and then place on a cooling rack
for a further 15 minutes, unless you want to eat them hot!
Serve with a nice tall glass of Rice Chocolate Milk.