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Gooey Brownie Biscuits

Amy came across this recipe as she was interested in making my own vegan version of a penguin bar. As she's put James on a healthy diet, she chose to use spelt flour instead of plain white and maple syrup in place of golden syrup. Although it was supposed to be a crispy biscuit, she had much different results: a gooey chocolate biscuit that was melt in the mouth! An accidental win, we’d say!

Ingredients to make 6 cookies (double as necessary!)

25g stork margarine

25g light brown flour

50g spelt flour

25g cocoa powder

1 tsp maple syrup

1/3 tsp bicarbonate of soda

1 tsp water

Vegan Hazelnut chocolate spread

Your choice of vegan plain chocolate.


1. Preheat your oven to 150 degrees Celcius

2. Cream the stork margarine and the light brown sugar together, it won’t seem like very much in the bowl, but we’re trying to keep our sweet treats in moderation!

3. Add in the maple syrup and mix thoroughly.

4. Then, add the dry ingredients: the flour, cocoa powder and bicarbonate of soda. At this point, you’ll have an EXTREMELY dry mixture that will make you question this recipe. Don’t worry, add a drop of water and it somehow comes together like a dream!

5. At this point, get your hands in the bowl and combine the mixture into a biscuit dough. #

6. Roll the dough out onto a surface, adding flour where necessary and avoiding drying it out. Use your choice of cutter to cut out and even amount of cookies as you’ll need them to make biscuit sandwiches.

7. Cook for 8-10 minutes. The dough will still be soft but should firm slightly one the baking tray after five minutes (I was told it would crisp, but I’m glad it didn’t as the gooey brownie consistency was much better!)

8. When the cookies have cooled, spread your choice of vegan hazelnut spread between two biscuits and press together. If you’re a chocoholic, you may want to melt a bar of your favourite vegan chocolate, dunk it in and let it cool in the fridge; however, if you think it might be a bit much for your sweet tooth, drizzle some melted chocolate on or leave them blank – they’re good as they are!


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