Double Chocolate Chunk Cookies

Ingredients (yields 12 cookies)

1 tablespoon of ground flax seeds mixed with 3 tablespoons of water (this acts as the egg)

1/4 cup of sunflower oil

1/4 cup of vegan butter (this can be replaced with peanut or almond butter for a different taste)

1/3 cup of brown sugar

1/3 cup of demerara sugar

1 teaspoon of vanilla extract

1/2 teaspoon of bicarb of soda

1/2 teaspoon of baking power

1/2 teaspoon of sea salt

3 tablespoons of cocoa powder

2 cups of oats

100g of dark chocolate

Method

1. Pre heat the oven to approximately 160c (fan)

2. In a large bowel add the flax egg mixture. Leave this to ferment for approximately 5 minutes (it should look thicker in appearance)

3. To the flax egg mixture add sunflower oil, butter, sugars and vanilla. Mix well until smooth

4. Next add bicarb, baking powder, sea salt, cocoa powder and oats. Mix well after adding each ingredient

5. Chop/break into little chunks the chocolate and add to the mixture

6. If you mixture looks to dry or wet, simply add more oats or a little soya milk

7. Line a baking sheet with parchment paper and spoon on the cookie mixture. The mixture can spread a little when cooking so ensure you leave gaps between your balls of dough. I used approximately a tablespoon of mixture per cookie and left approximately 10cm gaps between them

8. Cook in the oven on the middle shelf for approximately 12 minutes. Once out of the oven leave on the baking tray to cool for approximately 10 minutes and then transfer to a cooling rack to completely cool.

These cookies are incredibly easy to make and taste delicious. My non vegan mum said they tasted like a hobnob!

Tip - Try not to touch them too much before they are completely cool, they can be a little delicate when still hot and can easily snap and break although this just makes them even better crumbled over vegan ice-cream.