Vegan milk and salted honeycomb cookies (MYLKPLUS)
Lets all take one minute to talk about dairy free milk alternatives. I mean here's a pretty wild figure; around 65% of the global population has a reduced ability to digest lactose after infancy, crazy. It's no surprise that there has been an abundance of nut based milk alternatives on the market to ease the lactose pain that so many people have issues with. Pretty nuts huh? I threw that pun in there on purpose, you're welcome. Anyway, I gone and did another recipe for my pal Camilla over at MYLKPLUS that will not only fill your vegan cookie void but will also make you feel better for saving the planet and you can go around telling everyone about it. That's how this works. So go get yourself some MYLKPLUS, it's delicious. Here's how to make vegan salted honeycomb cookies.
TIME: 30 Mins MAKES: 12
100ml of MYLKPLUS salted honeycomb nut milk
250g of self raising flour
250g of vegan butter
175g of Demerara sugar
175g of Muscovado sugar
1 teaspoon of vanilla extract
75g of vegan white chocolate chips / chunks
3 teaspoons of cocoa powder
1/2 teaspoon of cinnamon
Some chopped hazelnuts to sprinkle on top
1.) Preheat the oven to 180 degrees
1.) In a mixing bowl, add the vegan butter and the sugar and whisk together until smooth.
2.) Gradually sieve the flower in mixing together gently with a spoon. Continue until all of the flour has been added, at this point you’ll want to add the MYLKPLUS salted honeycomb nut milk and mix together further with an electric whisk.
3.) Add the remaining ingredients and mix together thoroughly. Leave some chocolate chips to add onto the top of the cookies for presentation. Grease a few baking trays with a vegan butter or vegetable oil and set aside. Using a spoon or ice cream scoop, scoop a golf ball sized scoop of the cookie dough and place it on the baking tray. Continue to do this until all of the cookie dough has been used up, allow about 6cm in between each scoop as the dough will spread whilst it bakes. Pop the baking trays into the middle of the oven and bake for 16 minutes.
4.) Remove the cookies from the oven and place on a cooling rack. Once on the rack, push the remaining chocolate chips into the tops of the cookies, the cookies will be soft at this point but will harden as they cool. Serve and enjoy!