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