6 Feb 2016

Dairy Free Choc Chip Cookies

Decadent But Different

I created a new recipe to share with you all! These cookies are not only dairy free but delicious; 'The best cookies you've ever made' ~ The Mr. They hold their form well but are lovely and soft in the middle and the recipe could be easily adjusted with some ingredient swaps to make them vegan, gluten free or refined sugar free. I'll leave some suggestions on how to do this at the end of the post. Try not to drool over your keyboard or phone screen ;)


8 Tablespoons Dairy Free Butter Substitute (I used Nuttelex)
1/2 Cup Caster Sugar
1/2 Cup Dark Brown Sugar
1 Teaspoon Vanilla Extract
1 Egg
2 Cups Plain Flour
1/2 Teaspoon Bicarb Soda
Big Pinch of Salt (use a high quality salt for this, not table salt. It make a world of difference to the end flavour. I used Murray River Gourmet Salt Flakes.)
1 Cup or 250 grams of Dairy Free Chocolate Chips

Dairy Free

Dairy Free

Fairtrade Organic Diary Free

Dairy Free
Incredibly these Dark Choc Bits from Nestlé are dairy free, so great to have an affordable option.
Gather your utensils in preparation:

Extra large stirring bowl
Small saucepan
Electric beater
Cup measures
Spoon measures
Good old fashioned dessert spoon

Russian matryoshkas measuring cups
I was given these Russian matryoshka measuring cups some years ago but you can still buy them here> I recommend getting the matching measuring spoons too, so cute.

  1. Pre-heat oven to 180°C
  2. Mildly melt 'butter' until almost liquid.
  3. Cream together 'butter' and sugars with electric beater. Add vanilla extract and egg and mix until just combined.
  4. Stir in flour, bicarb soda and salt by hand with the dessert spoon until well combined.
  5. Add choc chips trying very hard not to eat them all and fold through.
  6. Spoon onto a baking tray prepared with baking paper so the cookies don't stick.
  7. Bake for approximately 10 minutes. You want to pull them out when they are nicely golden but look like they could be just underdone, this gives you the delicious squishy middle.
  8. Leave to cool and firm up on a cooling rack. You will likely need to guard the tray as everyone within a 100 meter radius will come running towards the delicious aroma.....
  9. Serve with your current favourite beverage and try not to eat them all at once! I like mine with either T2 Creme Brûlée tea or an iced chocolate made with Coconut Almond Milk, Cacao powder and a splash of maple syrup all whizzed up with ice in the Magic Bullet.

This is what i mean by 'mildly melted'
CSR Sugar

Creaming the sugars and melted 'butter'.


Dairy Free Baking

Dairy free baking
Pro tip: taste your dough.... jk, but seriously you're going to want to eat this. Try to leave some to bake.

dairy free baking

dairy free baking

dairy free baking
Watch out for cheeky monkeys trying to steal your hard work!

As promised here are some ways you could swap out ingredients for your own dietary requirements.

Vegan: swap the egg for 1/2 mashed medium sized banana or 3 tablespoons of peanut butter. Make sure your chocolate is classified as vegan.
Gluten Free: simply swap the plain wheat flour for your favourite plain gluten free flour.
Refined sugar free: replace both sugars with 1 cup coconut sugar or 1/2 a cup 100% pure maple syrup. You may need to add a little extra flour if you sub for maple syrup. You will need to swap the chocolate bits out also to your low GI chocolate of choice. I like this one, just chop it up into chip sized pieces.

If you bake these delicious cookies please tag me in a picture of them on Instagram (@thedaycationdiary), I'd love to see them. And let me know in the comments below if you have any other genius ways to substitute for dietary requirements.

Thanks for stopping by!


No comments:

Post a Comment