Double Chocolate Cookies Recipe
By The Vegan Allrounder
🔪Prep Time: 10 minutes
👩🍳Cook Time: 15 minutes
180g Regular Flour
8g Baking Powder
4g Baking Soda
60 Cacao Powder
120g Vegan Butter
2tbsp Peanut Butter
2tbsp Agave Syrup
60ml Plant Milk
1For this cookies mix together the dry ingredients in a bowl and set aside
2Now add 120g of butter to a bowl an whisk until creamy and fluffy
3Add in puréed dates (about 10 dates, pre-soaked) and 2 tbsp peanut butter, 2 tbsp agave syrup and 60ml plant milk, whisk again until creamy and fluffy (1-2min)
4Add in the dry ingredients and mix until just combined.
5Add in chopped chocolate if you want, combine, form the cookies, put on a baking tray and bake at 180° for about 15 minutes. Enjoy!
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.