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INGREDIENTS

  • 125 grams Nuttelex “Buttery” dairy free spread (or whatever dairy free butter alternative you have handy)
  • 1/2 cup brown sugar or coconut sugar
  • 2 teaspoons of Orgran Egg Replacer mixed with 2 tablespoons of water/ or 3 tbsp of aquafaba (please see note for link to other egg replacement alternatives)
  • 225 grams plain flour
  • 200 grams dairy free choc chips or dairy free choc cut into small pieces

METHOD:

• Preheat oven to 180°c (fan forced) 200°c (conventional)

• Incorporate Nuttelex, sugar and flour until resembles crumbs in a processer or by hand.

• when mix resembles crumbs add “egg” and process until dough formed

• if using processer remove and add dairy free choc chips/bits to dough, knead until incorporated evenly into the dough

• Line a baking tray with baking paper and place small spoonful heaps on baking tray pushing down slightly on dough ( make sure to leave a good space between each to allow for cookie to expand whilst cooking)

• Cook for 20 mins or until cooked and golden.

Best served with a cold glass of Soy Milk or Almond Milk 🙂

May the Forks Be With You! 

Note:
*If using coconut sugar test dough for sweetness as coco sugar tends to be less sweet than Brown sugar

** for other egg alternatives please see:

http://chefinyou.com/egg-substitutes-cooking/

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