Sticky Toffee Pudding Cookies, that just happen to be vegan!

Updated: May 17, 2020

These cookies are so moreish that I have packed the remainers up for Chris to take to work...I need to stop eating them!! They are crispy on the outside, with chewy centres, with the traditional taste of sticky toffee pudding too.

Goes without saying, I went through the usual trial and error stages to get them right, but here we are, happy days! The flaxseed is easy to get hold of, make sure it's ground as it is smoother. I got mine from the home bakery section in Morrisons. As with the choc chip cookies, the balls can be frozen pre baking to defrost and bake at will for almost instant, fresh cookies. This recipe makes about 14 delicious cookies


75g whole stoned dates

50ml plant based milk, I used soy

1tsp vanilla extract

1 good pinch of salt

1/2 tablespoon ground flaxseed

110g plain flour

75g vegan butter, I used flora buttery

75g dark soft brown sugar

1/4 tsp bicarbonate of soda


Put the dates, milk, flaxseed, salt and vanilla into a small pan. Bring to a gentle bubble and heat for 5 minutes, stirring regularly, until thick and gloopy, put to one side to cool to room temperature

Preheat the oven to 190c. Line 2 baking sheet with greaseproof paper

Beat the sugar, butter, flour and bicarbonate to a stiff dough using good old fashioned wooden spoon, electric beaters, or the easiest of all, food processor. Add the date mix and either pulse or mix until well combined and the dates are roughly chopped

Scoop small pieces of dough out with a teaspoon and roll into balls the size of whole walnuts and place evenly space onto the greaseproof paper

Flatten slightly with the back of a small spoon, then place into the oven for 11-13 minutes. Remove from the oven and leave to cool on the tray before handling for at least 5 minutes. Place onto a cooling rack. Store in an airtight container


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