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Vegan Gooey Double Chocolate Cookies

Servings: 8 cookies


  • 140 g golden caster sugar
  • 40 g chopped almonds
  • 110 g dark chocolate chunks
  • 1/8 tsp salt
  • 200 g plain flour
  • 1/2 tsp baking soda
  • 20 g cocoa powder
  • 60 g butter, melted
  • 70 g nut butter of choice
  • 100 g golden syrup
  • 3 tbsp water


  • Preheat the oven to 180C | gas mark 4. Line a baking sheet with baking paper and set aside.
  • In a large bowl, combine the golden caster sugar, almond pieces, chocolate chunks and salt. Sieve in the cocoa powder, flour and soda.
  • In a separate bowl, combine the nut butter, butter and golden syrup. Once combined, add it to the flour mixture. Mix using a wooden spoon and bring the dough together using your hands.
  • Divide the dough into 8 golf sized balls, flatten slightly and place on the baking tray.
  • Bake in the middle of the oven for 8-10 minutes. The edges of the cookies should feel firm but the centre will be still quite soft. Leave to cool for 15 minutes.