Chocolate….. Made with our pantry ingredients these cookies are vegan and exceptionally yummy – try not to eat them all at one time…
- 1 cup of stork
- 1/3 cup raw cane organic granulated sugar
- 1/2 cup demerara organic brown sugar
- 2 tsp vanilla bean paste
- 2 cups all-purpose organic flour
- 1/3 cup cacao organic nibs
- 1/3 cup vegan organic chocolate chips
- 1/3 cup organic brazil nuts
Use a mixer to cream together the stork and sugars until almost white in flour. Then add the vanilla bean paste. Sift the flour and add 1 cup at a time until mixed well. Using the fold setting fold in the cacao nibs, chopped chocolate buttons and brazil nuts or use a spoon bringing the mixture together.
Shape your dough into a roll, wrap with soy wrap or a plate over will suffice too. Place in the fridge for at least 30 minutes until firm.
Preheat your oven to 170º C and prepare your cookie baking tray.
Remove the dough from your fridge and cut slices of cookies off and place on prepared baking tray. As an alternative which Sinead and I do in the kitchen is roll the dough out until 1cm thick then using a cookie cutter – festive ones such as stars and trees 🎄
Place your lovely creations in the oven for 10 to 12 minutes – oven dependent. Once baked remove from the oven and allow to cool slightly then place them onto a cookie rack to completely cool.