15th April 2020 | Dessert | Dairy-Free |
Choco Chip Cookies
During this quarantine, I made chocolate chip cookies a few times, including on Mother's Day using a favourable recipe that I believe works incredibly well. It is a straightforward procedure; however, it works in such a superb manner as the formula creates a soft and chewy cookie that is also sweet and pleasurable to indulge yourself. You could treat yourself whilst you watch your soaps or listen to the radio with a cup of coffee or tea (I enjoy peppermint) at hand.
I don't mind consuming wheat. However, on the other hand, dairy is a big no-no for me as I believe it affects my respiratory system. I further have little faith in the dairy industry, as I think it contributes toward deforestation and involves climate change. Before removing any dairy from my diet, I never noticed that it affected my health. When I pulled it for environmental reasons, I saw a significant change in my immune system and recovery.
I initially prepared these cookies with Mother's Day in mind, and I wrapped them up neatly in some pastel pink tissue paper, with a ribbon. I made them again for my family because they are so simple to bake. They are hot and can get consumed with some vanilla ice cream for a fuller dessert.
So, this recipe incorporates wheat on this occasion. However, if you follow my gluten-free recipe, including the suggestions, you could easily create a gluten-free version instead. The only reason this recipe is dairy-free is that I used dark chocolate chips and Flora dairy-free butter spread, so you could easily replace this with milk chocolate chips (or a blend) and some original Flora butter spread. Or whichever butter spread you typically use to bake. I will outline below to save any confusion since not many people remove dairy from their diets.
Dairy-Free Choc0 Chip Cookies
Serves 12
Ingredients
1/2 cup of granulated sugar (100g)
3/4 cup of brown sugar (165g)
One teaspoon of salt
1/2 cup of unsalted butter (115g), melted
One teaspoon of vanilla extract
1 1/4 cups rice flour (300g)
One egg
One teaspoon of baking soda
4 oz milk chocolate chunks (110g)
4 oz dark chocolate chunks (110g)
- Whisk the sugars, salt and butter into a paste in a large bowl
- Whisk the egg and vanilla until light ribbons fall off the whisk
- Sift in the flour and baking soda, then mix with a spatula
- Fold in the chocolate chunks, then chill the dough for at least 30 minutes
to overnight
- scoop the dough with an ice-cream scoop onto a parchment paper-
lined baking sheet
- Bake for 12-15 minutes, or until the edges begin to brown
- Cool before serving.
I hope you enjoy<3
These cookies are fun and simple to bake, and everybody enjoys them. They are easier to commute with than cake (my mum took hers to work) and can get consumed in the comfort of your own home.