Wednesday 10 March 2021


I would have NEVER thought a decent chocolate chip cookie was possible without gluten, dairy AND eggs but I like a challenge and when I was baking for a friend of mine that deserved a treat and who can no longer eat dairy or gluten I knew it was time to prove myself wrong!

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.


  • 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!

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