By Lauren Baker

Instagram: https://www.instagram.com/_laurenabaker/

Something which doesn’t seem to be going anywhere anytime soon is our baking obsession and these double chocolate cookies are great for beginners and avid bakers alike. The best thing about these, besides how delicious they taste? They’re incredible easy to veganise. Just substitute the egg for a flax egg (how to make below) and the butter for a dairy-free substitute. 

They make a tasty treat before bed with a frothy hot chocolate, but watch out, you’ll find they disappear very quickly! 

Makes 10 cookies, unless you eat some of the dough before baking…

Ingredients: 

  • 65g Mindful Bites Chocolate and Hazelnut Spread
  • 65g unsalted butter (or vegan butter)
  • 65g brown sugar 
  • 40g cup white sugar 
  • 1 egg (or a flax egg - made with 1 tbsp ground flaxseed and 3 tbsp water. Mix together, before letting sit in the fridge for 15 minutes to set) 
  • 1 teaspoon vanilla extract 
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda 
  • 1/2 teaspoon salt
  • 190g plain flour
  • 70g dark chocolate chips 
  • Handful of mini marshmallows (optional but strongly advised)

Method:

In a large bowl, cream together the butter and both sugars until pale and fluffy. Then add the egg and vanilla extract and mix until combined. 

Sift in the baking powder, bicarbonate of soda and flour, followed by the salt. Mix thoroughly until you create a soft dough. 

Finally, stir in the marshmallows, chocolate chips and chocolate spread before refrigerating for 20 minutes. 

Use this time to preheat the oven to 180C and line two trays with baking paper to stop the cookies sticking. You could also do a bit of clearing up and have a dance around the kitchen! 

Once chilled, remove the dough and split into 10 pieces. Roll them into balls and evenly spread across both trays. 

Place in the oven for 12 minutes before removing and sprinkling with a little brown sugar while hot. Leave to cool for 10 minutes before digging in! 

These will store in an airtight container for up to 5 days and if you’re feeling particularly indulgent, why not use them to make an ice-cream sandwich? They taste amazing with some chocolate ice-cream and an extra drizzle of chocolate spread! 

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