These cookies are really tasty and slightly gooey in the middle. They are really quick and easy to make and as they have no egg, they are vegan too which is always a bonus when your baking for more than one allergy. I recommend these as a quick, easy and popular choice for school bake sales.

For these cookies I’m using the moo free baking drops. I find they work really well in this recipe, but if you can’t get hold of them you can always just chop up whatever dairy free chocolate you do have available. You could also replace the chocolate chips with hazelnuts if you like, but always beware if your baking for someone with a nut allergy.

Ingredients:

5oz Self Raising Flour

1oz Cocoa powder

4oz Dairy free Margarine

3oz Soft dark brown sugar

2tbsp Golden Syrup

2tbsp apple juice

Method:

Preheat the oven to 160 °C and grease your baking trays if they are not non stick

Cream together the margarine and the sugar

Stir in the syrup and apple juice

Mix in the flour and cocoa powder, making sure you sieve it as you go.

Finally add the chocolate chips

Spoon the mixture into balls on the baking tray and gently flatten.

Bake in the oven for 12-15mins

Once cooked, they will be very soft so do not try to move them off the tray straight away. Allow them to cool for about 5 mins on the tray, then when they have hardened a little, transfer onto a cooling rack.

I hope you enjoy this recipe. I know we all do. These cookies taste like a real treat and you would never suspect them of being vegan. Let me know how you get on and what chocolates or other ingredients you like to add in the comments.