Download my Autumn Wellness E-book

Vegan Mocha Cookies

Method

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.

Ingredients

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


Serves: Makes 24


Dietaries: VEGAN

Method

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.

More Recipes


breakfast


VEGAN, GF

Quinoa porridge with apple blackberry compote and quinoa crunch

This is a delicious and warming breakfast for when the weather turns cold. Also, thanks to the quinoa, this is also high in protein and totally gluten free.

Read More

mains


VEGAN

Roasted beetroot soup with crème fraiche, horseradish and dill

As the weather starts to cool down and the days grow shorter my go to comfort food is always soup. Soup is easy to make and the perfect way to use all the beautiful autumn produce that is starting to come into season.

Read More

sweets


VEG

Pumpkin Pie

Need something delicious to rustle up for Halloween? Why not try my new pumpkin pie recipe? Super simple and perfect for Autumn.

Read More