Pre-heat oven to 165°c.
In a large mixing bowl cream together the sugars, banana, vegan butter and treacle until light and fluffy. This is best done with an electric hand whisk.
Sift in the flour, bicarb and cocoa powder. Finally fold in the coffee and chocolate chips.
Divide the mixture into balls roughly the size of a table tennis ball and space out evenly on parchment lined baking trays leaving a little space between them to allow for them expanding during cooking.
Bake for 12-15 minutes and remove from the oven and allow to cool completely. When cold, combine the extra sugar and coffee and dust over the cookies before serving.
300 g dark brown sugar
100 g caster sugar
250 g vegan butter
25 g black treacle
120 g mashed ripe banana
370 g plain flour
50 g cocoa powder
50 g bicarbonate of soda
50 g ground coffee
50 g instant coffee granules
150 g dark chocolate chips
To dust the cookies:
50 g caster sugar
50 g ground coffee
juices
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