Those who claim cookies not to be a staple food in a healthy diet clearly haven't tried ours yet. The Kitchen Misses are self-proclaimed cookie addicts with extensive experience in cookie-tasting. We've put a twist on your basic chocolate chip cookie and made it even better. By adding the typical Belgian 'speculoos' or biscoff (for the English speakers between us) we've upped the cookie level and made it out of this world. You think we're exaggerating? Let's have a bake-off.
BAKING TIME: 15 minutes // SERVINGS: 8 large cookies // MEAL: SNACKS
INGREDIENTS
- 1 cup selfraising flour
- 1/3 cup unrefined cane sugar
- 1tbsp cocoa powder
- 1/4 cup dark chocolate chips or chocolate squares, broken into pieces
- 1/3 cup crumbled biscoff/speculoos
- 2tbsp vegan butter
- 1/3 cup plant milk (we used almond milk)
- pinch of salt
STEP-BY-STEP
1. Preheat your oven to 180°C or 356°F. In a large bowl, mix together flour, cane sugar, cocoa powder, salt, the chocolate chips, and biscoff.
2. In another bowl, melt the vegan butter and add the plant milk.
3. Add the wet ingredients to the dry and mix well. The dough should be sticky and slightly wet.
4. Use 1 tablespoon of dough per cookie and lay them out on a baking tray. We prefer to use a silicone baking mat instead of baking paper just to be more eco-friendly, but use whatever you have on hand.
5. Bake the cookies for 15 minutes. Leave to cool down before devouring and dipping in almond milk.
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