Honey and Co's Vegan Choc Cookies

These are from the FT Weekend Magazine’s Honey and Co recipe series. So simply delicious, and with the freezing tips one can rest easy knowing cookies are only 15 mins away.

As they are gooey-centred by nature, it is recommended to leave the just-baked goodies to cool slightly before tucking in, but who can do that!

Ingredients

  • 120 g caster sugar

  • 120 g dark brown sugar

  • 80 g oat milk

  • 100 g olive oil

  • 260 g plain flour

  • 0.5 tsp baking powder

  • 0.5 tsp bicarbonate of soda

  • pinch of sea salt

  • 100 g dark chocolate chips (good quality)

  • 80 g of pecan pieces

  • 1 tsp ground star anise

  • zest of whole orange

Directions

  • In a large mixing bowl combine the two types of of sugar with the oat milk and olive oil (i.e. all wet ingredients) until the sugars have devolved.

  • Add the rremaining ingredients and mix well until everything is combined.

  • Cover the bowl and leave in the fridge to chill for about an hour.

  • Divide the cold dough into 12 mounds/balls (about 70 g each), then place onto a non-stick or parchment covered baking tray (can also be stored in the freezer until needed).

  • Ensure these balls are far enough apart not to stick to each other, place into a 180 C oven - bake for 12-13 mins (14-15 mins from frozen) until forming a beautiful, flat, gooey, golden domes.