Servings
  • 50 g dark chocolate, roughly broken into pieces 50 g dark chocolate, roughly broken into pieces
  • 4 Tbsp Lyle's Golden Syrup 4 Tbsp Lyle's Golden Syrup
  • 45 g dairy-free butter 45 g dairy-free butter
  • 80 g golden caster sugar 80 g golden caster sugar
  • 1 tbsp corn starch 1 tbsp corn starch
  • ½ tbsp ground flax seed ½ tbsp ground flax seed
  • 50 g plain flour 50 g plain flour
  • 20 g cocoa powder 20 g cocoa powder
  • ¼ tsp teaspoon baking powder ¼ tsp teaspoon baking powder
  • ¼ tsp baking soda ¼ tsp baking soda
  • ¼ tsp salt ¼ tsp salt
  • Seasonal toppings such as crushed Mini Eggs (optional) Seasonal toppings such as crushed Mini Eggs (optional)

INSTRUCTIONS

How to make Vegan Triple Chocolate Chip Cookies

  1. Make a flax egg by combining ground flaxseed and 1 ½ tbsp boiling water.
  2. Mix well and leave for 5 minutes to set.
  3. In a separate bowl, mix the corn starch and 1 tbsp cold water.
  4. Melt dark chocolate and butter until combined (being careful not to burn it).
  5. Add the flax egg to the chocolate & butter mixture.
  6. Then add the corn starch mixture to the chocolate mixture. 
  7. Add sugar and whisk until dissolved. Then add Lyle’s Golden Syrup and mix.
  8. In a separate bowl whisk all other dry ingredients (flour, cocoa, baking powder, baking soda, and salt).
  9. Add the dry mixture to your chocolate mixture, stir until a dough has formed, and shape into 8 balls.
  10. Top off with optional toppings such as more chocolate chips or crushed Mini Eggs.
  11. Flatten each ball to form a 1cm thick disk and bake at 180°C (fan oven) for 12 minutes.
  12. If desired, decorate your baked triple chocolate chip cookies with melted chocolate.