Homemade Dairy Free choc-chip cookies that is still delicious, care of our Test Kitchen Chef Steph. The trick with these cookies is to always have a batch frozen, ready to bake. They can also be made with gluten free flour, however it doesn’t form a stable dough, so it will need to be spooned onto a tray and baked straight away.
160g coconut oil
160g caster sugar
160g brown sugar
2 tsp vanilla extract, Madagascan
320g plain flour
1 tsp baking soda
5g sea salt
1 heaped cup of choc chips, most chocolate above 60% cocoa is dairy free, but always check label. I use chopped Whittaker’s 70% cocoa.
In your stand mixer beat oil and sugars until creamed on medium speed, keeping in mind coconut oil melts at a very low temp, about 26 degrees. That is a good thing as you need it in a soft-liquid state for beating.
Once thick and pale add eggs one at a time and beat until incorporated, then add the vanilla. In a separate bowl sift together flour, salt and baking soda. On low speed add the dry ingredients in 3 batches. Once the dough has formed add the choc chips/chopped choc.
At this stage I like to roll my dough into palm sized balls and freeze. From frozen I fan bake at 170 for 8-9 minutes, 2cm apart. These cookies won’t spread very much because they are frozen, this gives each cookie a crunchy outer and soft chewy middle.
- Tags: baking