H-Bear and I got our bake on last Friday for a play date in the afternoon. I foolishly thought I’d made enough Dairy and Soya Free Iced Biscuits for the play date AND the weekend… but as it transpired, they were the equivalent of toddler/preschooler crack, and I ended up calling Nick to ask him to bring another round of biscuits over (and some prosecco for the mums!), so we were left almost biscuit-less at home.
Not to fear, as I’d been itching to adapt another recipe for H-Bear anyway, and as Busby kept going on about cookies, I knew my next recipe in this series would have to be:
Dairy and Soya Free Chocolate Chip Cookies (makes around 30 cookies)
This recipe has been adapted from The Hummingbird Bakery Cookbook (one of my favourites), and uses my newly discovered Moo Free chocolate again.
225g butter alternative at room temperature (as always, I use Flora Freedom)
350g soft light brown sugar
2 large eggs
1/2 tsp vanilla extract
450g plain flour
1/2 tsp salt
2 1/2 tsp bicarbonate of soda
200g dairy and soya free chocolate, roughly chopped. I used a combination of chopped up Moo Free bar, and their chocolate drops.
1. Preheat the oven to 170°C.
2. Cream the butter and sugar together, until light and fluffy.
3. Add the eggs, one at a time. Scrape any mixture from the sides of the bowl with a spatula to ensure it’s all mixed.
4. Beat in the vanilla extract.
5. Add the flour, salt and bicarbonate of soda. Mix until a smooth dough is formed.
6. Add the chocolate, until evenly dispersed.
7. Arrange equal amounts of cookie dough on a baking tray lined with greaseproof paper. I found that 4-6 balls was enough per tray as the cookies spread out when baking. I also found that an ice cream scoop was a fab way to get the dough from bowl to the tray to keep the cookies (roughly) the same size.
8. Bake for 10 minutes (or until golden brown).
9. Leave the cookies on cool on the baking tray before placing on a cooling rack.
10. Have a cheeky munch on one before you pop it on the cooling rack, as warm cookies are sooo good! 11. The cookies should be soft and chewy! Enjoy!
Right, well now I’ve written this scrummy recipe up, I’m off to have one with a cup of tea!
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