Chocolate chunk cookies

Chocolate chunk cookies
**Egg free, dairy free, nut free & gluten free **

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***Ingredients**

100g/half a cup dairy free butter (Stork margarine in gold foil)
50g/quarter of a cup caster sugar/baker sugar
100g/half a cup brown sugar
225g/2 cups plain gluten free flour (any plain flour will work)
1 tsp baking powder
Half tsp bicarbonate soda
1 tbsp oil
2 tbsp water
2 tbsp golden syrup/honey/maple syrup/corn syrup
100g/1 cup chopped chocolate

**Method**
– Preheat oven to 180 C/356 F

– Cream the butter and sugar together

– Add the flour, baking powder and bicarbonate soda and mix well.

– While mixer is going, add the water, oil and golden syrup.

– Fold in the chocolate.

– Roll into balls, place on lined baking tray.

– Chill in fridge for about 30 minutes before baking. Bake for 12/15 minutes.

– Careful not to over bake.

– Half way through baking, remove from oven and tap on worktop. Do this again at end of bake.

– Leave on tray for 5 minutes and move to wired tray to fully cool.

Alternatives:

  • Add a cup of chopped nuts
  • Replace 30g/2 tablespoons of the flour with cocoa powder
  • Use 50g white chocolate chips and add 50g of dried chopped cranberries
  • Instead of chocolate, add 100g raisins.

Chocolate biscuit cake

Dairy free, soya free and egg free. Easily made gluten free using gluten free biscuits.

*** Dairy free, soya free and egg free Chocolate biscuit cake ***

300g dairy free butter
180ml golden syrup
250g dairy and soya free chocolate
200g Digestive biscuits (crushed)
200g Rich tea biscuits (crushed)
150g ginger nut biscuits

Method
• Melt butter, chocolate and golden syrup
• Add crush biscuits and mix well.
• Put in lined cake tin and place in fridge for at least 2 hours to set.

  • Read ingredients of the biscuits as some are not dairy free and soya free. Most shop own brand versions are dairy free and soya free.
  • For variations you could add nuts, honeycomb, dried fruit or marshmallows.

Cookie bites

*** #dairyfree #eggfree #soyafree #nutfree #peanutfree #glutenfree ***

Ingredients

170g plain flour

30g cornflour

2 teaspoons baking powder

Pinch of salt

120g dairy free soft butter

70g brown sugar

30g powdered sugar (icing sugar)

2 tablespoon maple syrup

1 teaspoon vanilla essence

Method

  • Preheat oven to 180 degree Celsius
  • Mix all ingredients together. Make sure it well combined
  • Role in balls, lay out on greaseproof paper and flatten with back of teaspoon.
  • Bake in over for 8 to 10 minutes. Do not over bake.

Alternative

  • Replace 30g of flour with 30g of cocoa powder
  • Add 50g of dairy free chocolate chips.
  • Replace 50g of the butter with 50g nut butter.

Banana bites

Very simple banana bites. No added sugar.

3 ingredient banana snack

*** Dairy free, soya free, egg free, gluten free and no added sugar ***

Ingredients

1 ripe banana

100g plain flour

50g nut butter

Method

  • Preheat oven to 180 degrees celcuis.
  • Put all ingredients into blender and mix well. If it doesn’t come together, add a small a moment of water.
  • Roll out on floured surface and cut as required. You also cut after baking if you prefer.
  • Bake for 15 minutes.

Alternatives

  • If nut free, use any butter and add nutmeg or cinnamon for flavour.
  • Add a tablespoon of flaxseed.
  • Add raisins/dried fruit/chocolate chips.
  • Serve with chocolate spread or make a sandwich biscuit.
  • Add a grated apple.
  • Replace 20g of flour with 20g of cocoa powder.

Sweet potato chocolate biscuits

Sweet potato chocolate biscuits

*** Dairy free, egg free, gluten feee and no added sugar ***

Ingredients

150g sweet potato (peeled and chopped)

1 apple (peel and cored)

1 carrot (chopped)

100g nut butter

200g plain flour (any flour will work)

30g cocoa powder

Method

  • Preheat oven to 180 degrees Celsius
  • Boil the sweet potato, apple and carrot until very soft. Drain of most of the water, leaving about a tablespoon of water in the saucepan. Add the nut butter and mash well until smooth (I find it’s easier to use a hand blender to get it smooth).
  • Add the flour and cocoa powder and mix until completely combined. Add a little water if it’s too dry and doesn’t come together.
  • Roll out on floured surface and cut into shapes.
  • Bake in oven for 15/18 minutes.

Alternatives

  • Add 50g chopped nuts
  • Add a generous tablespoon of chocolate spread
  • Add 50g chocolate chips
  • Add 50g raisins or dried fruit
  • Replace the 50g cocoa with an extra 50g flour.

Shortbread biscuits

*** Dairy free, egg free and gluten free shortbread biscuits ***

100g plain flour (any type of flour)
100g cornflour
150g Dairy free butter
75g icing sugar (powder sugar)

Method
• Preheat oven to 180 degrees Celsius
• Cream the butter and sugar together
• Sieve in the flours
• Mix well until the ingredients come together
• Roll it out on a floured surface and cut into required shapes.
• Bake for 12 to 15 minutes

Chocolate chunk biscuits

Chocolate chunk biscuits
**Egg free, dairy free & gluten free **

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***Ingredients ***

100g/half cup dairy free butter (soft)
50g/quarter cup caster sugar
100g/half cup brown sugar
225g/1&half cup any plain flour (sieved)
1 tsp baking powder
Half tsp bicarbonate soda
1 tbsp oil
2 tbsp water
2 tbsp golden syrup/maple syrup/corn syrup
100g/1 cup chopped chocolate

**Method**
– Preheat oven to 180 degrees Celsius
– Cream the butter and sugar together
– Add the flour, baking powder and bicarbonate soda and mix well.
– While mixer is going, add the water, oil and syrup.
– Fold in the chocolate.
– Roll into balls, place on lined baking tray and bake for 12/14 minutes.

– Careful not to over bake.
– Half way through baking, remove from oven and tap on worktop. Do this again at end of bake.
– Leave on tray for 5 minutes and move to wired tray to fully cool.