Vegan Chocolate Truffle Cookies

Time

25 minutes plus cooling

Makes

10

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.

Ingredients

Ingredients
  • 100g oats
  • 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

Method

1

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.

2

Pour the wet mixture over the dry and stir until just combined.

3

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.

4

Place the cookies into the freezer for 30 minutes or chill in the fridge for up to 24 hours.

5

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.

6

Allow to cool on the tray on a wire rack until cool and store in an airtight container.