Chewy, chunky and crumbly vegan cookies with a melting chocolate heart truffle centre. They are easy and quick to make and an impressive Valentine's Day gift for our loved ones.
Vegan Chocolate Truffle Cookies
150g spelt flour (or GF flour blend)
1 tsp baking powder
3/4 tsp bicarbonate of soda
Pinch of salt
60g coconut sugar
100g melted coconut oil, cooled
60ml plant-based milk
10 Divine 70% Dark Chocolate Hearts
Stir together the flour, baking powder, bicarbonate of soda and a pinch of salt. In a second bowl, whisk together the sugar, coconut oil and milk until smooth.
Pour the wet mixture over the dry and stir until just combined.
Using a large tbsp measure, roll each cookie into a ball and press down onto a lined baking dish. Press a chocolate heart into the centre of each cookie.
Place the cookies into the freezer for 30 minutes or chill in the fridge for up to 24 hours.
To bake the cookies, preheat the oven to 160 fan/180c. Bake the cookies for 12 minutes or until the edges are golden and crisp.
Allow to cool on the tray on a wire rack until cool and store in an airtight container.