After a lot of research uI stumbled across a recipe that didn't rely on super expensive or niche ingredients and looked like it wouldn't taste like an utter fail so thought why not give it a go even if they end up tasting slightly odd!
This is why I was the more surprised when these cookies turned out a total dream!! In fact they were some of the best home made cookies I have ever made, with great texture and taste and in no way revealing the fact they were lacking the ingredients that usually make a cookie so good!
Fresh out of the oven, properly set, or even straight out of the bowl in the form of cookie dough, these cookies were a total game changer especially for people that miss a good chocolate chip cookie but do have special dietary requirements or allergies and even those that don't will ADORE these cookies!
Trust me on this one.
- 2/3 cup vegan buttery spread
- 3/4 cup light brown sugar
- 1/2 cup caster sugar
- 1 1/2 Tablespoons maple syrup
- 1/4 cup mashed banana
- 1 1/2 teaspoons vanilla extract
- 2 1/8 cups gluten free flour (I used Doves Farm Free From Gluten Flour)
- 3/4 teaspoon sea salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cups dairy free chocolate, cut into chunks ( I used Dr Oetkers's baking chocolate which is vegan friendly and a couple of bars Sainsbury's own brand vegan white chocolate)
- Preheat the oven to 200C.
- Line a cookie sheet with parchment paper or foil.
- Cream the buttery spread and sugars in a large bowl.
- Add the mashed banana, maple syrup, and vanilla extract and mix on medium speed until combined.
- Add the flour, baking soda, baking powder, and salt.
- Mix until combined.
- Stir in the dairy free chocolate chunks.
- Drop rounded tablespoons of the dough on the cookie sheet.
- Bake at 200C degrees for 10 minutes.
- They will look a little bit underdone, but will cook a little bit more as they cool on the cookie sheet.
- Repeat with the rest of the dough and enjoy!