Double Chocolate Sriracha Cookies
Sriracha is not just for savoury dishes, it also adds a kick to these vegan double chocolate Sriracha cookies!
Turn up the heat with these chewy chocolate cookies with a hint of Sriracha for spice lovers. Even though these cookies are spicy, they are not too hot and the sweetness of the chocolate is very much the prominent flavour of the dish.
- 100 100 g soft dark brown sugar
- 100 100 g unrefined golden granulated sugar
- 118 118 ml rapeseed oil
- 3 3 Tbsp mild sriracha
- 200 200 g plain white flour
- 35 35 g cocoa powder
- 1 1 Tbsp cornflour
- 1 1 tsp baking soda
- pinch of salt
- 90 90 g dark chocolate chips
- 2 2 Tbsp almond milk
- Preheat the oven to 180c/350f and line a cookie sheet with parchment paper.
- Cream together the oil, brown sugar and golden sugar, then stir in the sriracha.
- Sift in the flour, cocoa powder, add the salt, cornflour and baking soda. Stir to combine before stirring through the chocolate chips. The mix will be a little crumbly now so add the almond milk a little at a time and continue to stir until you have a pliable dough.
- Divide the dough into 12 separate pieces and roll each piece into a ball. Squash the balls of dough carefully into little discs and space evenly on a cookie sheet, leaving space for the cookies to spread out during baking on the sheet pan.
- Bake for about 10-12 minutes until the tops have cracked a little.
- Cool for five minutes or so on the tray before transferring cookies to a wire rack to cool completely.