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
A wonderful chewy cookie packed with Pacari Chocolate.
Ingredients
- 3 Cups Plain Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 3/4 Cup Dairy-Free Margarine
- 1/4 Cup Vegetable Shortening
- 3/4 Cup Caster Sugar
- 3/4 Cup Lightly Packed Brown Sugar
- 1 tbsp Vanilla
- 3 tsp Orgran Egg Replacer plus 3 1/2 tbsp Water
- 3/4 Cup Pacari Cacao Nibs
- 3/4 Cup Crushed Honeycomb
Honeycomb
- 1 tsp Baking Soda
- 2 1/2 tsp Golden Syrup
- 1 Cup Caster Sugar
Instructions
Honeycomb
- 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.
- 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.
- 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.
- 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.
Cookies
- Mix the dry ingredients together in a large bowl – flour, bicarb of soda, and baking powder.
- Mix in the crushed honeycomb and the Pacari Cocoa Nibs.
- 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.
- Make the egg replacer with 3 tsp Organ egg replacer and 3.5 tablespoons of water – whisk with a fork until frothy.
- Add the egg replacer to the flour mix and stir.
- 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.
- 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.
- Cool on a wire rack.
Fancy a cookie with more chocolate? Look no further then here!
