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Sweet, easy and delicious.

But that’s enough about me, check out this gorgeous vegan cookie recipe!

This recipe makes the perfect cookies - crunchy on the outside and gooey on the inside. Plus, they’re ridiculously simple and quick to make! You won’t be able to resist these as soon as they come out of the oven, and that’s okay!

These dairy free cookies are best served warm or dunked in a cup of tea. Feel free to mix it up and add nuts, or dried fruit. Here, we’re perfectly happy with the melty chocolate chips.



  • 250g dairy-free butter
  • 225g caster sugar
  • 2 tsp vanilla extract
  • 1 tbsp golden syrup
  • 300g plain flour
  • 1 tsp baking powder
  • 1⁄2 tsp salt
  • 85g dark chocolate


  1. 1.

    Preheat oven to 180°C | Line 2 baking sheets with parchment paper | Food processor, optional | Wire rack

    Put the dairy-free butter, sugar, vanilla extract and golden syrup into a food processor and whizz to a cream | Pour in the flour, baking powder and salt and whizz everything together (you could also do this in a big bowl with a wooden spoon) | Turn off the food processor and remove the blade | Chop the dark chocolate into small chips and fold them through the mixture with a spatula until they’re evenly spread

    Spoon walnut-sized pieces of the mixture on to the lined baking sheets, leaving 5cm between each ball of dough (you may need to cook them in batches) | Squash the balls to flatten them slightly (but not flat like pancakes)

    Put the baking sheets in the oven and bake for 12–14 minutes, swapping them over halfway through so that they cook evenly | When they are ready the cookies should be golden around the edge, but paler in the middle | Take the baking sheets out of the oven but leave the cookies on them for 5–10 minutes to firm up a little, then transfer carefully to wire racks to cool.