As a self-proclaimed cookie monster, it’s often difficult for me to find really tasty dairy-free cookies. Frequently, dairy-free desserts are also gluten-free, and this can make cookies really crumbly and dry. My cookies are crisp on the outside and deliciously chewy-gooey in the middle.
This recipe will make around 12 big cookies or 24 small cookies. All ingredients, except the margarine, should be at room temperature.
Ingredients
- 250g chocolate chips (or chopped up chocolate bar)
- 230g cold margarine, cubed
- 160g golden caster sugar
- 160g light brown muscovado sugar
- 70g cocoa powder – NOT hot chocolate powder
- 200g self raising flour
- 200g plain flour
- 5g baking powder
- 2 large eggs, beaten
Why both self raising and plain flour you might ask? Well, just self raising flour would cause the cookies to rise too much, whereas just plain flour wouldn’t have enough rise.
Why both golden caster sugar and light brown muscovado sugar? The muscovado sugar adds an almost caramel-like flavour to the cookies and makes the cookies more gooey, but by itself would make it too sweet and caramel-y.
Dairy Free Swaps
The chocolate powder, chocolate chips, and margarine are the ingredients that usually contain dairy. I’m so glad I found the Dr Oetker Jumbo Choc Chips; I can be really lazy and chopping up chocolate can be tedious. It does state on the back ‘May contain traces of dairy’, but this is something that my intolerance allows. If you do have an allergy, PLEASE use a chocolate that you know will not cause a reaction.
Process
- Beat the margarine, using a stand mixer or hand mixer, using a high speed until lighter in colour
- Add the sugars to the beaten margarine
- Push down the mixture from the edges. Add half of the flours and all of the baking powder and cocoa powder
- Add the beaten eggs and mix until combined
- Slowly add the rest of the flours in equal amounts until dough is tacky and doesn’t stick to your fingers if you touch it. You might not use all of the leftover flour
- Add the chocolate chips and mix with a stiff spatula or wooden spoon. You could damage your mixer if you use it to mix in the chocolate chips.
- On a flat surface, rip off a piece of clingfilm which is about 10cm wider than your freezer drawer/shelf. Turn out the cookie dough on to the clingfilm and form into a sausage along the length of the clingfilm. Make sure to not make it wider than your freezer drawer/shelf. If making smaller cookies, split the dough in half and make 2 cookie dough sausages.
- Pop the cookie dough sausage(s) in the freezer for 2 hours to 1 day
- Turn the oven on at 175C (fan assisted)
- Line a baking tray with non-stick baking paper. I use a silicone baking mat
- Using a sharp knife, cut the cookie dough sausage into cookies! They should be about 1.5cm thick.
- Pop in the preheated oven for about 17 minutes
- Wait about 15 minutes to cool on the tray then move over to a cooling rack
Enjoy!
P.S. want a less gooey cookie? Turn the temperature down to 150C (fan assisted) and bake for 25 minutes. This should make a more biscuit-like cookie.
Amazon Associate Links
Most of the baking equipment I used can be found on Amazon, find them here
Ellebee's Bakes & Cakes 