Vegan Double Chocolate Lotus Cookies

Heya,

Since going dairy free in 2020, I have found it increasingly difficult to find bakes that I can eat that are actually tasty. Whilst I have got into the habit of just baking for my family I have started experimenting with vegan baking in order to find a recipe that me (and my dairy free best friend!) can also enjoy. Whilst I have found many simple bakes, I wanted to get more creative and try making similar biscuits to what I make for my family only dairy free/vegan. Once finding the perfect vegan butter (that doesn't taste bitter or influence the texture of the bake) I came up with this recipe incorporating my two favourite sweet flavours. White Chocolate and Lotus Biscuits! Its fair to say that finding NICE dairy free white chocolate provided a challenge but the moo free chocolate chips have definitely done the trick (no, this is not an ad) Biscuits have and probably always will be my favourite thing to bake- I think because I can let out all my stress attacking the dough! Jokes aside, I have always found that there are endless possibilities with cookie creations and aside an overdose of baking soda in a batch a few month ago, I have never had to throw away a batch. The most important part of a good chocolate cookie is keeping the balance between rich and sweet correct and in order to do this, I find using a limited amount of cocoa powder as well as balancing out the rich flavour with something sweeter works best. 

Here is my recipe for Vegan Double Chocolate Lotus Cookies:

Ingredients: (makes 12-16)

• 165g Vegan Butter, softened
• 75g Caster Sugar
• 180g Brown Sugar
• 2tsp Almond/Vanilla Extract
• 190g Plain Flour
• 90g Cocoa Powder
• 3/4tsp Baking Soda
• 1/2tsp Cornflour
• 75ml Milk (I used almond)
• 12 Lotus Biscoff Cookies, broken
• 60g Vegan Chocolate Chips (I used Moo Free White Chocolate Chips)

Method:

1. Preheat the oven to 180'c, gas mark 4
2. In a large bowl, cream together the butter and both sugars
3. Add the vanilla and milk then stir until smooth
4. In a separate bowl, whisk together the leftover dry ingredients (flour, cocoa, soda and cornflour)
5. Sift the flour mixture into the butter mixture and stir until a dough forms
6. Add the crushed biscuits and chocolate chips and refrigerate for at least an hour
7. Place on a greaseproof baking tray 2cm apart as they will spread
8. Bake for 10-12 minutes depending on how chewy/crispy you like your cookies
9. Enjoy!