Recipe: Delicious Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF

Various Delicious Food recipes..

Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF. Congliche / shell pasta, vickys spinach & artichoke dip (recipe link below) or thick savoury dip of choice. Cook the pasta in salted boiling water as per the pack instructions. Rinse in cool water, drain and let air dry while you ready your filling. It's also an easy one for children to help with. These are literally my favorite cookies of all time.

Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF Created this recipes today first time making these cookies. Let me know what you think & tag me on Insta if you make these. These Double Chocolate Chip Cookies are Vegan, Gluten Free, and Nut Free, so everyone can enjoy them, whether it be an afternoon snack or evening dessert. You can have Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF using 8 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF

  1. Prepare 140 g of gluten-free / plain flour.
  2. You need 1 tsp of baking powder.
  3. Prepare 300 g of dark chocolate / chips - 85% cocoa is always free-from.
  4. Prepare 180 g of honeycomb - see my previously posted recipe.
  5. Prepare 150 g of light brown sugar.
  6. Prepare 50 g of granulated sugar.
  7. You need 90 g of Stork Block margarine (the one wrapped in gold foil), cubed.
  8. Prepare 1 tsp of vanilla extract.

This post is sponsored by Enjoy Life Foods. I can't believe this is my first cookie recipe for the blog! These Double Chocolate Thumbprint Cookies are a great twist to the more traditional raspberry thumbprint cookies. They're great for cookie swaps, homemade gifts or any time you're feeling like chocolate.

Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF instructions

  1. Preheat the oven to gas 4 / 180C / 350F and line a baking sheet with parchment paper.
  2. Mix the flour and baking powder together in a large bowl and set aside.
  3. Chop up 2/3 of the chocolate (200g) and crush the honeycomb quite small (a food processor on the pulse setting is ideal). Set aside.
  4. Chop the rest of the chocolate and put into a glass bowl or microwavable bowl. Melt the chocolate over a bain marie or blast in 30 second increments in the microwave until melted.
  5. Stir the margarine into the hot, melted chocolate until dissolved.
  6. Then stir in the sugars and vanilla. It will split a little but don't worry.
  7. Mix into the flour bowl.
  8. Fold in the honeycomb chocolate mixture.
  9. Pack the mixture into ping-pong sized balls and place onto the baking tray. This is a messy job, the kids will love it!.
  10. Bake for 15 minutes then let cool on the tray for 5 minutes to set before moving to a wire rack to vool.
  11. If they spread a bit too much, use a spoon to gently guide them into a nicer shape before they start to set.
  12. Keep in a lidded container. Best eaten within 3 days.
  13. Yum!.

So it's the day after Thanksgiving. You might still be rockin out in your stretchy pants. Why We Love These Chocolate Crinkle Cookies Double the chocolate- chocolate chips included! These chocolate cookies aren't anything new or groundbreaking, but that's why. Recipe: Appetizing Vickys Secret Ingredient Chocolate Chip Pancakes, GF DF EF SF NF.