Vegan cookies are the best – crisp on the outside and chewy in the middle. These Vegan Chocolate and Honeycomb Cookies are a great combination of homemade honeycomb and Pacari Chocolate – chewy and sweet and one of our all time favourites.
Free From: Dairy, Eggs, Nuts, Soya
Contains: Gluten
Pacari Chocolate and Honeycomb Cookies
- March 1, 2019
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Ingredients
- 3 cups plain flour
- 2 tsp baking powder
- 1 tsp baking soda
- ¾ cup dairy free margarine – Vitalite is good
- ¼ cup vegetable shortening – Stork is good but coconut or Trex works too. I just find Stork creams better
- ¾ cup caster sugar
- ¾ cup lightly packed brown sugar
- 1 tbsp vanilla
- 3 tsp Organ egg replacer plus 3 ½ tablespoons water
- ¾ cup crushed honeycomb
- ¾ cup Pacari cacao nibs
- Honeycomb
- 1 tsp baking soda
- 2.5 tsp golden syrup
- 1 cup caster sugar
Directions
- Step 1
- Honeycomb
- Step 2
- Melt the sugar and syrup over a medium heat until the sugar is dissolved. This takes longer than you might think as there is no liquid to speed things up. Don’t let it bubble away, stand over it and stir until it’s smooth
- Step 3
- When you add the baking soda it will froth up very quickly so be prepared to stir quickly with a wooden spoon to incorporate the baking soda
- Step 4
- Turn the heat off, add the soda, stir and then pour into the prepared tin. It will bubble for a bit as it cools. It takes about 45 minutes to cool enough to snap it into pieces. Don’t leave it sitting in the tin for too long or it’s harder to get out
- Step 5
- Grab a plastic bag, put the honeycomb in, and bash with a rolling pin. You don’t want smithereens, but rather little chunks to add into the flour mixture
- Step 6
- Cookies
- Step 7
- Mix the dry ingredients together in a large bowl – flour, bicarb of soda, baking powder
- Step 8
- Mix in the crushed honeycomb and the Pacari Cocoa Nibs
- Step 9
- Cream the fats (dairy free margarine and the vegetable shortening) with the sugars (caster and brown) until fully incorporated. Pop in the vanilla and give it another stir
- Step 10
- Make the egg replacer with 3 tsp Organ egg replacer and 3.5 tablespoons of water – whisk with a fork until frothy
- Step 11
- Add the egg replacer to the flour mix and stir
- Step 12
- Now combine the flour mixture and the margarine mixture to make a thick dough. I use my hands for this as it takes forever with a spoon
- Step 13
- Form into flattish discs and bake for 8-9 minutes until lightly brown on the bottom. If you drop balls of dough onto the cookie sheet you’ll get little balls of cookie – they do need to be a bit flat
- Step 14
- Cool on a wire rack
Fancy a cookie with more chocolate? Look no further then here!