Big, chewy, dairy-free chocolate chip cookies

It’s so easy to make these deliciously chewy, soft and moreish dairy free chocolate chip cookies. They are everything you’d want from a cookie and you’d never know they’re made without butter.

Ingredients

• 250g (9 oz) dairy-free margarine
• 200g (7 oz) caster sugar
• 100g (3.5 oz) soft light brown sugar
• 350g (12.5 oz) of plain flour
• 1 tsp bicarb
• 1 tsp baking powder
• 1 medium beaten egg
• 1 tsp vanilla extract
• 90g (3 oz) dairy free chocolate chips

Instructions

Cream the margarine and sugar together in a large bowl until fluffy.

Add the egg and vanilla and beat again.

Add the flour, baking powder and bicarb and stir until fully combined.

Add 60g of the chocolate chips and mix through again.

If the dough is very soft, place in the fridge for 30 minutes to firm up. Use an ice cream scoop to create soft balls of dough and place them on a baking sheet lined with baking parchment, leaving plenty of space for them to spread out.

Top each ball of dough with a few extra chocolate chips.

Place in the oven for 9-10 minutes until golden.

Allow to cool on the tray until firm enough to transfer to a wire rack to cool completely. Enjoy!

Enjoy!

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5 from 1 vote

Dairy-free chocolate chip cookies

It's so easy to make these deliciously chewy, soft and moreish dairy free chocolate chip cookies.

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Cookies

Cuisine: American

Keyword: chocolate chip cookies, dairy free, dairy free cookies

Servings: 24 cookies

Calories: 184kcal

Author: Emily Leary

Ingredients

• 250 g (8.8 oz) dairy-free margarine
• 200 g (7.1 oz) caster sugar
• 100 g (3.5 oz) soft light brown sugar
• 350 g (12.3 oz) plain flour
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
• 1 medium egg
• 1 tsp vanilla extract
• 90 g (3.2 oz) dairy free chocolate chips

Instructions

• Cream the margarine and sugar together in a large bowl until fluffy.
• Add the egg and vanilla and beat again.
• Add the flour, baking powder and bicarb and stir until fully combined.
• Add 60g of the chocolate chips and mix through again.
• If the dough is very soft, place in the fridge for 30 minutes to firm up. 
• Use an ice cream scoop to create soft balls of dough and place them on a baking sheet lined with baking parchment, leaving plenty of space for them to spread out.
• Top each ball of dough with a few extra chocolate chips.
• Place in the oven for 9-10 minutes until golden.
• Allow to cool on the tray until firm enough to transfer to a wire rack to cool completely.

Nutrition

Calories: 184kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 124mg | Potassium: 48mg | Fiber: 1g | Sugar: 14g | Vitamin A: 408IU | Calcium: 21mg | Iron: 1mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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