Vegan Chocolate Chip Crunchies

Vegan Chocolate Chip Crunchies
Delicious, mouth-watering double-chocolate vegan cookies! 

1½ cups rolled oats.
1 cup cake flour.
1 cup desiccated coconut.
1 tsp Bicarbonate of soda.
½ tsp Salt
1 tsp Cinnamon powder.
1 cup caramel brown sugar.
112g Rama margarine.
3 Tbsp Golden Syrup
1 tsp Vanilla essence
2–4 tbsp. soy milk.
150g chocolate chip chunks

In a bowl mix the rolled oats, cake flour, coconut, bicarbonate of soda, salt, and cinnamon powder.
In another bowl, cream the sugar, margarine, golden syrup and vanilla essence.
Add the wet mixture to the dry mixture and mix till combined.
Fold in the chocolate chunks.
Add the milk a little at a time, so that you get a crumbly mixture that will come together when you make it into a ball.
Pop into a preheated oven and bake at 180 degrees for 15 – 20 minutes or until the tops are nice and golden brown.
Remove from the oven and immediately push in some extra chocolate chip chunks into the top of the biscuits and leave on a cooling rack to cool completely.

Prepared, tried and tested Bobby Swanson 

Have you checked out my new Facebook page?

You can also follow The Recipe Hunter (Cook & Enjoy) via Twitter @TRH_Cook; @SundayMeetGreet;
Facebook GroupPinterest; Instagram; FlipboardBlogStumbleUpon

Share and Inspire Others Footer