Hello there! Longtime no recipe! As we are all currently living our best lives in isolation (at least in the UK), there is no time like the present to share the truly excellent recipe for vegan triple chocolate monster cookies, and if I’m writing up the recipe, it totally means I have to go and make them for photos…
This vegan triple chocolate monster cookie is a rehash of my beloved triple chocolate cookie recipe (which I still haven’t posted… oops) and I decided to post this one first as getting hold of eggs is nigh on impossible at the moment #pandemicproblems and the key switcheroo ingredient, at least in my local shops seem to be prevalent!
The vegan triple chocolate monster cookie recipe egg replacer is apple sauce. As a person who staunchly hates apples unless they come in the form of cider I was quite apprehensive about plonking apples into my beloved cookies. However you can’t taste it, and it doesn’t affect the texture either- winner winner chicken dinner! Now at least in the UK smooth apple sauce doesn’t seem to be too prevalent, so I would highly suggest giving the sauce a blitz in a mini processor/ straining through a sieve first to get rid of those bits of apple.
The only other thing I think I need to mention is chill time, the longer you can chill your vegan triple chocolate monster cookie recipe for, the better your shape is gonna end up, and the gooier the inside of the cookie will be!
The dough for these vegan triple chocolate monster cookies also freezes excellently, whether it’s shoved into a tub to be scooped out when required, or frozen in mounds!
The easiest, tastiest vegan chocolate cookie recipe ever!
- 165 g Vegan butter
- 145 g Light brown sugar
- 95 g Granulated sugar
- 90 g Apple sauce
- 1 tsp Vanilla
- 1 tsp Cornflour
- 40 g Cocoa powder
- 240 g Plain flour
- 1/2 tsp Salt
- 180 g Dark chocolate chopped
- 100 g DF white chocolate chopped
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Cream together the butter and sugars until light and fluffy.
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Add in the apple sauce and vanilla and stir to combine.
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Sieve in the cornflour, flour, cocoa powder and salt and stir to just combine.
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Add in the chopped chocolates, saving 30g of each for later.
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Add your mixture to the fridge for 30 minutes, stir, then rechill for 30 minutes.
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Preheat your oven to 170°C.
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Add 2 tbsp of cookie dough to your lined tray, spreading out equally so your cookies have room to grow. Add a couple of pieces of your chocolate ontop of each mound.
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Cook your cookies for 8-9 minutes until set on top. Leave to cool (they will solidify as they cool!)