Gluten, Dairy and Egg Free Chocolate Chip Cookies.

The Perfect Free From Chocolate Chip cookies using unrefined sugars.

Ingredients

11 oz (310g or 2 1/2 US cups) Gluten Free Plain Flour (all purpose flour)

4 oz (113g or 1 US cup) Cornflour (Cornstarch)

2 tsp Baking Powder

1.5 tsp Bicarbonate of Soda (Baking Soda)

5 oz (140g or 1 1/4 sticks) Dairy Free ‘Butter’. I use Naturli Vegan block or the Flora block. If you use Stork or a supermarkets own baking block you may need to use more butter.

4 oz (113g or 1/2 US cup) Golden Granulated Sugar

2 oz (56g or 1/3 US cup packed plus 1 Tbsp packed) Soft Light Brown Sugar 

7 oz (2/3 US cup) Runny Honey (can be substituted with Golden Syrup (corn syrup))

11 oz (310g or 1 3/4 cups) Chopped dairy free Chocolate or Chocolate Chips

Method

Heat oven to 190C (170C Fan, Gas Mark 5, 375F)

Mix together both flours, baking powder and bicarbonate of soda.

Using a stand mixer, dough cutter out your fingers Rub in the ‘butter’ until the mixture resembles bread crumbs.

Mix in the two sugars.

Mix in the honey followed by the chocolate until there are no dry ingredients left.

You should have a sticky dough, if it’s not coming together after 3-4 minutes in the mixer then add a drizzle more of honey.

Pull off chunks of dough about the size of a plum.

Space out on baking sheets and bake for 8-11 mins until lightly golden. (Top tip – Cook one cookie on it’s own the first time you bake these especially if you’re using a different fat. If it spreads too much or goes lacey around the edge just add a little more flour.)

When set but still warm, transfer to a wire rack to cool.

Enjoy!

Yield: 24

Gluten, Dairy and Egg Free Chocolate Chip Cookies

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These delicious cookies are gluten, dairy and egg free and use unrefined sugars.

Prep Time 10 minutes

Cook Time 9 minutes

Total Time 19 minutes

Ingredients

• 11 oz (310g or 2 1/2 US cups) Gluten Free Plain Flour (all purpose flour)
• 4 oz (113g or 1 US cup) Cornflour (Cornstarch)
• 2 tsp Baking Powder
• 1.5 tsp Bicarbonate of Soda (Baking Soda)
• 5 oz (140g or 1 1/4 sticks) Dairy Free ‘Butter’. I use Naturli Vegan block or the Flora block. If you use Stork or a supermarkets own baking block you may need to use more.
• 4 oz (113g or 1/2 US cup) Golden Granulated Sugar
• 2 oz (56g or 1/3 US cup packed plus 1 Tbsp packed) Soft Light Brown Sugar 
• 7 oz (2/3 US cup) Runny Honey (can be substituted with Golden Syrup (corn syrup))
• 11 oz (310g or 1 3/4 cups) Chopped dairy free Chocolate or Chocolate Chips

Instructions

1. Heat oven to 190C (170C Fan, Gas Mark 5, 375F)
2. Mix together both flours, baking powder and bicarbonate of soda.
3. Using a stand mixer, dough cutter out your fingers Rub in the ‘butter’ until the mixture resembles bread crumbs.
4. Mix in the two sugars.
5. Mix in the honey followed by the chocolate until there are no dry ingredients left.
6. You should have a sticky dough, if it’s not coming together after 3-4 minutes in the mixer then add a drizzle more of honey.
7. Pull off chunks of dough about the size of a plum.
8. Space out on baking sheets and bake for 8-11 mins until lightly golden. (Top tip - Cook one cookie on it's own the first time you bake these especially if you're using a different fat. If it spreads too much or goes lacey around the edge just add a little more flour.)
9. When set but still warm, transfer to a wire rack to cool.
   
10. Enjoy!