So I am packed and ready to begin my epic USA vegan adventure, in just a few hours. I will be posting on facebook, twitter and instagram so that you can follow my adventures with some incredible vegan bloggers, recipe testers, facebookers, instagrammers and so on. If you don’t already, get following at the links above or at the end of this post or on the right hand side of the page to keep up with all the fun! What a way to celebrate the end of another Uni year! So, I thought I would leave you with a recipe before I leave and return to Bunny Kitchen in a few weeks. When I return I will be cooking up a storm for a charity bake sale sponsored by Curry’s PC World to raise money for the most incredible street child charity, StreetInvest. Not only do I get to raise money for a cause so close to my heart, but I get to bake it all in a swanky new Kenwood mixer Curry’s generously gave to me! So, the sale will take place on June 10th at Twickenham station, West London, so if any of you are around that area, come and have some cake! Now for some cookies, soft, moist with just the right amount of chocolatey goodness. They taste like a creamy latte laced with vanilla.
Ingredients: Makes 16 cookies
- 115g/1/2 cup vegan margarine
- 100g/1/2 cup unrefined brown sugar
- 1 tsp pure stevia extract powder (or another 1/2 cup of sugar)
- 60ml/4 tbsp hazelnut milk (or other dairy free milk)
- 1.5 tbsp soya lecithin granules mixed with 2 tsp water (or replacer for 1/2 an egg)
- 2 tsp instant coffee granules
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 280g/2 cups plain flour
- 25g/1/4 cup dairy free white chocolate buttons/chips/chopped bar
- Cream together the margarine, sugar and stevia until light and fluffy. Mix together the hazelnut milk, lecithin mixture, coffee and vanilla, then whisk into the creamed sugar mixture.
- Fold in the flour, baking powder and chocolate to make a dough. Chill the dough for at least 15 minutes whilst you preheat the oven to 180’c/350’f.
- Line a baking tray with parchment and place heaped tablespoons of dough (42g) spaced apart on the tray (about 8 per tray) and bake for 12-15 minutes or until the edges just begin to brown. Remove from the oven, leave few more minutes on the baking tray then transfer to a wire rack to cool completely. Repeat with remaining dough if not using two trays.
I’m taking this to the Virtual Vegan Linky Potluck.