These exceedingly good homemade cookies are easy and quick to make – a touch of cinnamon and a handful of sticky fruit set off the rich chocolate to a tee.
coconut oil, for greasing
125g/4oz self-raising wholemeal flour or plain flour, plus 1 tsp baking powder
50g/2oz soft brown sugar
1 tsp cinnamon
4 tsp carob powder
pinch of salt
50g/2oz finely chopped dates
100ml/3½fl oz sweetened soya milk
75ml/3fl oz rapeseed oil
1 tsp vanilla essence
1 tsp finely grated orange rind
25g/1oz dairy-free chocolate or carob, coarsely grated or chopped
Line a baking sheet with baking parchment and grease with coconut oil. Preheat the oven to 180C/350F/Gas 4.
Place the flour, sugar, cinnamon, carob powder, salt and dates in a bowl and mix well. Add the soya milk, oil and vanilla essence and beat with an electric mixer or fork. Stir in the orange rind and grated chocolate.
Place 12 dessertspoonfuls of the mixture on the prepared baking sheet and smooth the tops with a wet knife.
Bake the cookies for 10 minutes, then cool on a wire rack. Store in an airtight container until needed.