Search

Dairy-free and gluten-free cookies

(2 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Dairy-free and gluten-free cookies
Dairy-free and gluten-free cookies
  • Makes: 16

  • Prep time:

  • Cooking time:

  • Total time:

    plus cooling
  • Skill level: Easy peasy

  • Costs: Cheap as chips

Dairy-free spreads are widely available in supermarkets these days so baking cakes and biscuits if you or someone in the family is on a dairy-free diet. Unless labelled dairy-free, check the packaging because some spreads such as sunflower and olive may contain buttermilk to give them a buttery flavour. These cookies are also gluten-free but if that’s not essential for you, replace the gluten-free flour with ordinary plain flour. Sometimes gluten-free flour absorbs a little more liquid so you might need to add a little water if the mixture doesn’t come together to form a ball.

Ingredients

  • 100g dairy-free spread
  • 75g light muscovado sugar
  • 1 egg
  • 1tsp vanilla extract
  • 200g gluten-free plain flour
  • 1tsp gluten-free baking powder
  • 100g dairy-free plain chocolate, chopped

You can replace the chocolate with 75g raisins and 1/2tsp ground cinnamon or add 50g desiccated coconut for coconut cookies.

Method

  1. Preheat the oven to 190°C/375°F/Fan 170°C/Gas Mark 5 and line 2 baking sheets with baking paper. Using an electric mixer or wooden spoon, beat the spread and sugar together until soft and creamy.
  2. Beat in the egg and vanilla extract. Sift in the flour, baking powder and salt. Add the chopped chocolate and mix to form a firm dough.
  3. Roll the dough into 16 even-sized balls and place on the baking sheets allowing space between each one for them to spread. Flatten slightly with your fingers or the back of a fork and bake for 15 mins until golden.
  4. Leave on the baking sheets for 5 mins before transferring to a wire rack to cool. As they cool the cookies will become firm and crisp. Store in an airtight container.

Your rating

Average rating

  • 5
(2 ratings)

Your comments

comments powered by Disqus

FREE Newsletter