You can’t beat a chocolate chip cookie, crunchy on the outside, chewy in the middle and with the perfect ratio of cookie to chocolate chip, they’re surely dessert perfection.
I didn’t think it would be possible to create that perfect fudgy texture without egg but thankfully I was wrong and I’m so pleased with how these tasty treats turned out.
The recipe is super simple and so quick to bake that you’ll have to stop yourself whipping up a new batch every night.
We even made some ice cream sandwiches with ours (using dairy free ice cream of course) because you can never have too much of a good thing!
You will need…
2 cups (English) self-raising flour
1 cup (English) brown sugar
1 tsp cinnamon
100g dairy free chocolate chips (we used Moo Free)
100g dairy free spread or coconut oil
75ml dairy free milk (we used Koko)
How to…
(Makes approx 18-20 cookies)
- Pre-heat oven to 180°C/ 160°C for fan ovens. Mix the sugar and spread together.
- Add the flour and cinnamon then the milk. Mix in the chocolate chips.
- Line a tray with parchment then evenly place tablespoons of the mixture on the tray.
- Bake for around 8-10 minutes for a chewy middle.
todayweloved 