I have another exciting guest post to share, and today’s post is from the lovely Sarah over at A Spoonful of Vanilla. She will be sharing a deliciously soft, chewy, and totally dairy free chocolate chip cookie recipe!
When Karalee responded to my tweet about Guest Posts and asked for a Dairy Free recipe I was so excited to create these Dairy Free Chocolate Chip Cookies. I have some dairy free recipes on my blog such as this Vegan Chocolate Cake there are also lots of recipes that can be adapted like these White Chocolate & Strawberry Muffins.
I loved the challenge of creating a recipe that is dairy free as in my cookie recipes I always use Unsalted Butter because it comes in a solid block and so when it bakes it doesn’t spread as much. In this recipe I used a baking spread that is a lot softer and doesn’t solidify. So I used a little less of it in the recipe and also kept it in the fridge until I needed it so that it would be as cold as possible.
Dairy Free Chocolate Chip Cookies
In a large bowl I added the flour, sugar, baking powder, bicarbonate of soda, dairy-free chocolate chips and corn flour. I mixed these using the paddle attachment on my Kitchen Aid but you could do this easily using a hand whisk or a wooden spoon until the ingredients are evenly distributed.
For this recipe I used light brown sugar I just find for cookies it makes them so much softer and gives them a slight caramelly taste. If you don’t want to use light brown sugar you could use granulated sugar or you could use a combination of the two.
Next I added in the egg and mixed again. Don’t worry this won’t bind the mixture together it will still be super crumbly. Next, remove the dairy free spread from the fridge and add it in. You want to now mix the mixture until it starts to come together. You don’t want to over mix or your cookies will be too soft and spread too much in the oven.
Once the dough starts to come together stop mixing, and line a baking tray with baking parchment. Split the cookie dough into 8 cookie balls. I made all of mine around 100g each, make sure they aren’t touching on the baking sheet. Wrap them in cling film and pop them into the freezer for 1 hour.
If you don’t want to bake all of the cookies at the same time you can keep them in the freezer for up to 3 months and just take one out and bake when you fancy a cookie.
It is super important to freeze the cookies before baking. This means that the dairy free spread will be super cold before baking so the cookies won’t spread too much. Around 10-15 minutes before the end of the freezing time preheat the oven.
Preheating the oven is such an important step because it ensures that the cookies bake correctly.
Baking the Cookies
If you are baking all of the cookies at once line a second baking tray with baking parchment. Remove the cookies from the freezer and space them out between the two trays. They will spread a little so you don’t want them to end up touching.
Pop the cookies into the oven for 12-14 minutes until they are golden brown in colour.
How do I know when the cookies are baked?
You will know the cookies are ready when they have flattened, the chocolate chips are melted and they are golden.
Telling when cookies are ready can be quite difficult because they will still be very soft when you take them out of the oven.
I would recommend leaving the cookies to cool fully on the baking tray. This way they will firm up and when you lift them they won’t fall apart.
You can make these using any kind of chocolate chips. I used dark but you could use white or milk or a combination of all three.
If you don’t want to use light brown sugar you could use granulated sugar instead or use a 50/50 mix of both.
- Mixing Bowls
- Flat Baking Trays
- Measuring Spoons
For the cookies
- 200g Plain Flour
- 50g Self-Raising Flour
- 200g Light Brown Sugar
- 1tsp Baking Powder
- 1/2 tsp Bicarbonate of Soda
- 200g Dairy Free Chocolate Chips
- 1tsp Cornflour
- 1 Large Egg
- 100g Dairy Free Spread
- In a large bowl add the flours, sugar, baking powder, bicarbonate of soda, dairy free chocolate chips and corn flour and mix until they are all combined.
- Add in the egg and mix again.
- Remove the dairy free spread from the fridge and add in to the mixture. Mix for around a minute on a slow speed until the cookie dough starts to come together.
- Line a baking tray with baking parchment and leave to one side.
- Roll the cookie dough into balls around 100g each and place them on the baking tray. Make sure they are spaced out as you don’t want them to freeze and get stuck together.
- Wrap the baking tray with baking parchment and pop them into the freezer for 1 hour.
- 10-15 minutes before the cookies are due to come out of the freezer pre heat the oven and line a second baking tray with baking parchment if you are baking all 8 cookies at the same time.
- Place the cookies onto the baking trays. Make sure they are evenly spaced out as they will flatten and spread in the oven and you don’t want them to touch.
- Bake in the oven for 12-14 minutes until they are golden brown in colour.
- Leave the cookies to cool fully on the baking tray. They will be quite soft when you first take them out the oven but will firm up as they cool.
About the Author
My name is Sarah and I am the face behind A Spoonful of Vanilla. I started my blog in January 2020 as a place to share all of my creations. I have loved baking since I was young but started creating and experimenting with my own recipes when I studied at University. I have always found baking the perfect way to de-stress and just forget about everything going on in the outside world for a few hours.
Thank you so much for sharing you delicious recipe Sarah, and be sure to check out Sarah’s blog and social media accounts here:
- Blog: A Spoonful of Vanilla
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