Ingredients vickys chewy crunch chocolate chip cookies dairy egg soy free
140 grams plain flour
140 grams whole wheat flour
1 tsp baking soda
1/2 tsp salt
100 grams granulated sugar
100 grams loosely packed brown sugar
113 grams dairy-free spread/butter
1 medium sized ripe banana mashed/pureed
1 tsp vanilla
2 tbsp rice oat or almond milk etc
90 grams chocolate chips - I use Moo-Free brand which is dairy & soy-free
how to make vickys chewy crunch chocolate chip cookies dairy egg soy free
Preheat the oven to gas 4 / 180C / 350°F. Combine the flours, baking soda and salt in a medium mixing bowl and set aside
Cream together the butter with both sugars. Once the sugar mixture is light and fluffy, add the banana, vanilla, and milk and beat until combined. Slowly add the dry ingredients into the wet, beating just until mixed, then fold in the chocolate chips
Shape a dozen balls of dough onto a lined baking sheet, and then flatten them so they aren't balls anymore. Bake for 10 minutes until the bottoms are browned and the tops are slightly golden. Set aside on a wire rack and let them cool before enjoying to let them get crunchy
These don't have an overpowering banana taste but if you don't like or can't have banana you can use applesauce in it's place
Comments
Post a Comment