Bethany's Vegan Kitchen

These chunky vegan cookies are easy to make, and packed full of dairy free chocolate drops. For these cookies I recommend using Bunte Schokolinsen by Clarana, which I bought from Sugar Noms. Other chocolate drops will work too, but these are the best swap for smarties that I’ve found so far

Yield; Six cookies Cook time; 10 minutes

You’ll need;

1. 100g plain, all purpose flour
2. 90g golden syrup, other syrups will work too
3. 110g tahini
4. 1 teaspoon of vanilla essence
5. 100g dairy free chocolate drops

Method;

• Start by adding everything except the chocolate into a mixing bowl. Mix well until a dough forms, then you can add in the chocolate
• Gently fold the chocolate through the dough, I’d recommend mixing with a wooden spoon, to prevent cracking the shells of the chocolate
• Once they’re all mixed into the dough, you should be able to form the dough into one large ball. Split the dough into six smaller balls, and squash each one flat with your hands. They won’t spread in the oven, so you’ll need to shape them appropriately before baking. Once they’re ready to bake, pop them onto a lined baking tray. If any stray chocolates are left behind, just press them on top of the cookies
• Bake the cookies at 180°C/160C fan assisted for 8-10 minutes, or until they’re starting to become a little golden in colour

Allow the cookies to cool on the baking tray for at least five minutes before transferring them to a cooling tray. Then once they’re fully cooled to room temperature, you can store them in an air tight container