Double Carob Cookies

Carob. It’s almost a dirty word for some people – seen as a weird “not chocolate” imitation that is relegated to dusty shelves in health food stores. And in many ways, it is similar to chocolate. It comes from a bean, like cocoa, and is often found in powder, bar, and chip forms, like chocolate. It’s brown and usually used in desserts, though, like chocolate, has its occasional foray into the savoury world. But the comparison to chocolate is where carob gets its bad name. It does not taste like chocolate, and to pass it off as a “chocolate substitution” can lead to disappointment. Chocolate is nice! But carob is nice too, in it’s own, not chocolate way.

So, give carob a chance. Naturally sweet, caffeine-free, and very rich in calcium, carob is a great addition to your snacks! These cookies, soft and almost gooey in the middle, with chunks of carob running through, are an ideal introduction to the flavour.

You can buy carob easily in health food shops – Holland and Barrett stock it, or anywhere local to you should! You can also buy it online if you like. For this recipe, I used the powder and the drops, but if you can’t find the drops, just chop up a bar into small pieces and use it instead!

Now, there’s one other ingredient in this recipe that may seem a little strange. In many of my sweet recipes, I don’t necessarily use an “egg replacer” because the recipe is such that it doesn’t need one. But there are recipes that benefit from the binding and structure formation of eggs and in that case, there are many “replacements” that can be used – from seeds and fruits, tofu, to the latest discovery – “aquafaba“.

Aquafaba – literally “bean water” is the liquid that you drain from a can of beans, often chickpeas. This sounds strange, but really, it’s no stranger than eggs are if you think about it, and it makes use of a food that we often just throw down the sink. The liquid that the beans have been soaking in is full of protein that comes from the beans themselves, and this provides a similar structure to that of eggs! It even whips up just like egg whites – next time you open a can of beans, strain out the liquid and have a go with an electric whisk, you can whip it up to form peaks and make meringues, macarons, anything! Tasteless as well – you can’t tell it comes from the beans.

These cookies are quick and easy to make, and even bake in just ten minutes! You mix the dry ingredients together, the wet ingredients together, and then combine the two. The dough is quite stiff and you kinda have to get in there with your hands (it’s vegan, so safe to lick your fingers afterwards!), and form the dough into balls about walnut sized.

Bake for ten minutes, and then – this is important – leave to cool before picking them up. They’ll be pretty soft and fragile immediately out of the oven, but firm up once cooled.

Then you can eat as many as you want.

Double Carob Cookies

  • Servings: 15 cookies
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  • 160g plain flour
  • 50g carob powder
  • 1/2 tsp bicarb of soda
  • pinch salt
  • Wet:

  • 100ml neutral oil
  • 200g sugar
  • 3 tbsp aquafaba (liquid from a can of beans)
  • 3 tbsp almond milk (or non dairy milk of choice)
  • 1 tsp vanilla extract
  • 80g carob chips


    Preheat the oven to 175C/350F
  1. In a bowl, mix together the dry ingredients until well combined.
  2. In a separate jug or bowl, mix the wet ingredients and whisk with a fork until creamed.
  3. Pour the wet mixture into the dry and mix together. It may be a little stiff so get your hands in and mix it as best you can. Add an extra splash of milk if you really need to, but try not to add too much.
  4. Once the dough is formed, add the carob chips and work them through.
  5. Form the dough into balls about the size of a walnut, and place an inch apart on a lined baking tray.
  6. Bake in the preheated oven for ten minutes. They’ll still look pretty soft, but this is how we want them.
  7. Remove from the oven and leave to cool on the tray before you move them.
  8. Enjoy your cookies!

Recipe loosely inspired from The Post Punk Kitchen

Cranberry Marzipan Cookies

It’s been a while! Sorry! I actually made these cookies a couple of weeks ago but didn’t get the time to post them until now. You may notice the pictures are slightly fancier – I got a new camera! A proper posh DSLR (which I have no idea how to use properly). I’m still not great at food presentation but at least the pictures are clearer!

I’m on a bit of a marzipan kick at the moment – perhaps with Christmas baking it’s made me fancy it! Earlier this year I read a recipe on Elephantastic Vegan which used marzipan in the same sort of way you’d use chocolate chips and I have been determined to use it in a recipe of my own! The cranberries I feel pair well with the marzipan and make a great seasonal cookie! Once baked, the marzipan slightly caramelises and, if eaten warm, goes all gorgeous and gooey.

The marzipan I chopped into pieces about 5-10mm square (that’s 1/5 to 2/5th of an inch) – don’t bother about them being too even as they do melt a little in the cookie. If you want bigger or smaller chunks then go for it!

The recipe uses golden syrup, which is available readily in the UK and Australia, but if you can’t get it use any other thick syrup – agave would work, or a simple syrup of boiled sugar/water.

Cranberry Marzipan Cookies

  • Servings: 20 cookies
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  • 130g vegan butter
  • 80g soft brown sugar
  • 2tbsp golden syrup
  • 1tsp vanilla extract
  • 200g self raising flour (or sub regular flour + 1tsp baking powder)
  • 100g oats
  • 100g marzipan, chopped into 5-10mm cubes
  • 100g dried cranberries
  • 2 tbsp water


    Preheat the oven to 175C/350F
  1. Cream together the butter and sugar until fluffy.
  2. Add in the golden syrup and vanilla extract, and beat until mixed.
  3. Stir through the flour, oats, and 2 tbsp water to make the cookie dough.
  4. Fold in the cranberries and marzipan – gently so as not to break the marzipan!
  5. Scoop tablespoon sized pieces of the dough onto baking trays, spread out slightly to allow for any rising.
  6. Place in the oven for 12-16 minutes, until golden brown!

Dr Isaac’s Nutty Crunch Cookies – Vegan MoFo Day 20

Today’s prompt is to veganise an old family recipe. I immediately thought of these cookies – they remind me so much of my childhood and were probably the ones my mum made the most! Super easy and tasty, they go well as a snack or with a cup of tea.

The name of these cookies, “Dr Isaac’s Nutty Crunch Cookies” is a bit odd, because nobody really knows who Dr Isaac is, they don’t have any nuts in, and while they do have a little crunch, they are actually fairly soft cookies. But, that’s their name and it always has been, so I guess it stays!

When I asked my mum for her recipe, I was anticipating having to veganise it – as the prompt goes – maybe switch out the egg or some milk or anything. But…it turned out they were already vegan! So long as you use vegan butter they are actually already vegan cookies. So, maybe it doesn’t count because I didn’t have to actually veganise anything but I still wanted to share!

They’re really simple to make and don’t take long at all so are great for an “emergency cookie” situation (we all have them…right?).

When you bake them, make sure you place the dough spaced apart as they do spread quite a bit. If you’re not careful you end up with a giant single cookie on the sheet (not bad, but, not quite what you want)!

Dr Isaac's Nutty Crunch Cookies

  • Servings: 20 cookies
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  • 110g vegan butter
  • 140g sugar
  • 1 tsp vanilla extract
  • 1 tbsp golden syrup (use agave, maple, etc if you don’t have golden syrup)
  • 1/2 tsp bicarb of soda
  • 2 tbsp boiling water
  • 170g plain flour
  • 1 tsp baking powder
  • 110g oats


    Preheat the oven to 190C/375F
  1. In a bowl, cream the butter and sugar until fluffy.
  2. In a separate cup, dissolve the bicarb into the boiling water, and then add it to the butter/sugar mix.
  3. Add the vanilla and golden syrup, and mix well.
  4. Stir through the flour, baking powder, and oats, and mix until a stiff paste is formed.
  5. Place walnut-sized pieces of the dough on a baking sheet (no need to flatten them) spaced well apart.
  6. Bake in the oven for 10-12 minutes until turned golden brown (they go a lovely orangey colour!).
  7. Remove from the oven and leave to cool on the sheet.

Chilli Chocolate Shortbread – Vegan MoFo Day 4

Day 4 of Vegan MoFo is dedicated to “weird food combos”. I don’t know if this one counts as super weird, certainly it’s not too uncommon in the food blogging world, but out in the real world? People definitely think of it as kinda weird. For instance, my husband took these to his work to share around and everyone got a surprise when the taste hit them!

Yes, it’s chilli and chocolate. I first tried the “chilli chocolate” combo a very long time ago, on a childhood visit to the (very unvegan) Cadbury’s world. They had an exhibit about the origins of chocolate, and had taster cups of an old Aztec spicy hot chocolate. I didn’t really think much of it, I don’t think. But then, years later, I discovered the PPK and Isa’s wonderful Mexican Hot Chocolate Snickerdoodles which probably rank as one of my favourite cookies ever. I decided I really love the spicy/sweet combo of chillies and chocolate.

It isn’t as uncommon as it used to be though, so I wanted to do something different. Not just a cocoa-cinnamon-chilli cookie – I wanted it to be my own. So I adapted my shortbread recipe to include cayenne pepper, and baked the shortbread into fingers.

Then, I dipped them in melted chocolate…

 and added a flake of candied chilli on top. Yeah, candied chilli! Actually, it wasn’t as hard work as it sounds. I was surprised at how easy it was to candy chillies, and it not only left me with tasty candied chillies but a nice batch of spicy sugar syrup.

Slice the chillies into batons

Boil in a roughly 1:1 sugar/water solution for 20 minutes

Spread on a baking tray, and bake at 90C/195F for 1 hour until crisp

You end up with delicious – and secretly spicy – chocolate dipped shortbread!

Chilli Chocolate Shortbread

  • Servings: about 30 shortbreads
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    For the Shortbread
  • 300g plain flour
  • 200g vegan butter
  • 110g sugar
  • 1 tsp vanilla extract
  • 50g cornflour
  • 1 tsp cayenne pepper
  • Pinch salt
  • For the Chillies

  • 3 large red chillies, sliced into batons
  • 200g sugar
  • 250ml water
  • For the chocolate topping:

  • 300g dark chocolate


    Preheat the oven to 170C/340F
  1. Cream together the butter and sugar and add the vanilla.
  2. Sift in the flour, cornflour, salt and cayenne, and mix until a dough forms.
  3. Roll the dough until roughly half a centimetre thick, and slice into rectangles.
  4. Place on a baking sheet, and bake in the preheated oven for 12-18 minutes, until golden brown.
  5. Leave the cookies to cool completely while you make the chillies. Let the oven cool as it needs to be at 90C/195F to cook the chillies.
  6. In a saucepan over a low heat, dissolve the sugar in the water.
  7. Add the chilli batons, cover, and cook for 20 minutes.
  8. Drain (keep the liquid for a spicy syrup!), and spread onto a lined baking sheet, making sure they are evenly spread.
  9. Bake in the oven for 1 hour, until chillies are crisp.
  10. To assemble the cookies, melt the chocolate. I did this in a bowl over a saucepan of hot water, rather than in the microwave, because it allows the chocolate to stay warm whilst you coat the cookies.
  11. One biscuit at a time, dip one end into the chocolate and, using a knife, smooth it until half of the biscuit is covered.
  12. Place on plate, and decorate with a piece of the candied chilli (the chillies will snap into small pieces easily).
  13. Dip all the biscuits in the chocolate and put a piece of chilli on each.
  14. Leave to cool in the fridge until the chocolate is set.

Strawberry & White Chocolate Cookies

It’s been a while.

That’s maybe an understatement. Okay, it is an understatement. The last recipe I blogged was a Christmas recipe last year. That’s…a long break. Plenty has happened – we moved to a new city, I’ve been busy with university…I guess I just didn’t get round to blogging any of it.

But now I am. I really want to get back ready for Vegan MoFo which is coming in September and I don’t want  to slack off anymore.

So I’m back, with a recipe just perfect for summer.

Now I don’t know about you,  but here, right now, the weather is certainly not summery. It’s raining. It’s grey. It’s a bit chilly. But that doesn’t mean I can’t at least pretend it’s summer weather. So, strawberries it is!

I used frozen strawberries in this recipe because I feel like they are easier to bake with. Fresh can get a little mushed up with all the stirring – and as you can see from my photos, these still didn’t hold their shape so well. You want to cut them fairly small – quarter them if they’re average size berries. I then do something that may seem slightly strange – I toss them with a couple tbsp of cornmeal. I think that cornmeal works really well in these cookies as it provides a texture and a slightly savoury flavour to the very sweet strawberries and white chocolate. Tossing the strawberries in it also helps them not stick together!

Cut them about this size

Then add cornmeal

The white chocolate I use is one that is sold quite widely here in the UK – you can buy it in most health food shops, and Tesco sell their own version in the free from section. However, if you have your own favourite type of vegan white chocolate you are welcome to use it, just break it up into “chunk” sized pieces (top tip, pulse it in a food processor for lazy chunks!). With the buttons, I just smashed them a few times with a rolling pin to get them a good size. Don’t worry about even sizing – who checks whether their chocolate chunks are even?!

These cookies do spread in the oven so make sure you don’t place them too close together. Use a tablespoon of mixture and not more – you don’t want them becoming too big.

Once cooked, you should leave to cool completely before putting them away as they are pretty fragile when warm. Keep in the fridge and eat quickly – the fresh strawberries mean these won’t last too long. But they taste good enough that that is never a problem!

Strawberry & White Chocolate Cookies

  • Servings: 25 cookies
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    – 350g frozen strawberries, quartered

  • 300g plain flour
  • 180g sugar
  • 200g butter substitute
  • 1 tbsp golden syrup (or agave/maple syrup)
  • 1 tsp vanilla extract
  • 50g white chocolate, broken into chunks
  • 1 tsp baking powder
  • 100ml almond milk (or whatever milk you use)
  • 2 tbsp cornmeal
  • Pinch salt



  1. Cream the butter and sugar in a large bowl until light and fluffy.
  2. Stir through the syrup and the vanilla extract.
  3. Add the flour and baking powder, and salt and mix well.
  4. Gradually stir through the milk.
  5. Add the white chocolate chunks and mix to evenly disperse.
  6. In a separate bowl, mix together the strawberries and the cornmeal until the strawberries are well coated.
  7. Add the strawberries to the cookie mixture and fold through. Be careful not to mix too much, or the strawberries will break apart.
  8. Place the mixture, 1 tbsp at a time, onto a lined baking tray. Make sure to leave space for the cookies to spread.
  9. Put in the preheated oven for 25-30 minutes, or until cookies are golden brown.
  10. Leave to cool completely on the tray, and then store in the fridge.

Chocolate Chip Cookies

So for my first recipe post I’m going to cheat a little. This isn’t my recipe, it’s my mums! In fact, I think she got it from a school recipe ages ago, but it’s still hers.

I wanted to test out the new oven and see if I could get it to work (spoilers: I did, eventually) and when I found that Morrisons do chocolate chips with no dairy, well, obviously I had to make cookies!

The good thing about these cookies is they make an AMAZING cookie dough. You could eat it out of the bowl, spoonful by spoonful, easy peasy.

Shh, I only had a little!

But for the purpose of testing the oven, I have to bake them.

So I put them on a tray,

And put them in the oven. Now, being that I have no idea how the new oven cooks things, and also that I do NOT like failing at a cooking project, I spent the whole cooking time like this:

I realise how tall I look.

But hooray! They worked.

So, here you go, Mum’s Chocolate Chip Cookies:

Mum's Chocolate Chip Cookies

  • Servings: 15 cookies
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  • 130g buttery spread (I use vitalite)
  • 80g sugar
  • 2tbsp golden syrup (sub agave or maple syrup if you don’t have golden!)
  • 1tsp vanilla extract
  • 200g self raising flour
  • 100g chocolate chips


    Preheat the oven to 170C (335F).
  1. Cream the butter and sugar together until it’s light and fluffy.
  2. Beat in the vanilla and the golden syrup.
  3. Stir in the flour and the chocolate chips. The mix will be quite stiff but that’s a good thing.
  4. Divide it into tablespoon sized balls and place on a baking tray. They will spread a little, so don’t put them too close together.
  5. Bake in the preheated oven for 10-12 minutes until golden brown.
  6. Leave to cool, and enjoy your cookies!