These are incredibly delicious, well that’s what my tastes buds told me anyway! Crispy on the outside and soft on the inside, they are awesome to enjoy still warm from the oven and go well with a glass of home-made nut milk! If you don’t have a real sweet tooth like I do, use less cane sugar, the molasses and agave help hold the cookies together, so you don’t want to omit those! Mmmmm freshly baked cookies ❤ ENJOY!
In a bowl mix: 2/3 cup of oil, I used rice oil, but you could use any mild tasting vegetable oil. Try to use organic, fair-trade/local ingredients where possible!
1 cup of brown sugar – do not pack it in, just pour the sugar into the measuring cup until filled
¼ cup of raw cane sugar
Wisk in 1 tablespoon of flax meal
1 tablespoon of molasses
1 tablespoon of agave (or rice malt, or golden syrup)
Sift and mix in slowly 1 ¾ cup of plain flour (wheat, spelt your fave gluten-free mix)
1 teaspoon of baking powder
½ teaspoon of baking soda
1/8 of a teaspoon of nutmeg
½ teaspoon of salt
Once mix together well mix through 1 cup of vegan chocolate chips/chopped up chocolate block (about 150g
Mould into the cookie shape/size you desire, put the cookies onto a lined baking tray. Pop them in the pre-heated oven at 170 for 12-15 minutes, my oven is terrible and has no fan bake, so I didn’t use fan bake and the bottom of my cookies got a lil burnt, if you have fan bake use it! =)
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Thank you =)