One thing I love to do, but rarely share online, is cook. All of my first jobs were in the hospitality industry, something that I went on to study at university and I absolutely loved the hustle and bustle of the kitchen. These days it’s just me and Mr D in there, but I love it just as much and lately I’ve been itching to get back in there, cooking some of my favourite recipes.
Since ‘ditching dairy’ a few years ago now, my weakness has always been sweet treats – I’m fairly certain that up to that point I was definitely a sugar addict. I would fill up on pop, never went a day without a chocolate bar and would even go OTT with the sugar when it came to my morning coffee.
But since then I’ve cleaned up my act, sweet treats are a much rarer occurrence, I rarely drink pop and never add sugar to my coffee. I’ve also adapted some of my favourite recipes to be better for me too.
Something that I use a lot instead of dairy is Coconut and these cookies contain rather a few coconut alternatives. However, don’t let that put you off as the flavour often associated with the light and crisp flavour of desiccated coconut (the kind in macaroons and truffles) and you can always switch out coconut items if you really don’t like it (Brown Sugar in place of coconut sugar will work just as well for instance).
So if you’re looking for a cookie recipe that is dairy free, but equally as tasty – then this one may be for you.
140g Wholemeal Flour
Pinch of Pink Salt
1/2 Tsp Baking Soda
8 Tbsp Coconut Sugar
Handful Dark Choc Chips
1 Tsp Vanilla Extract
1 Tbsp Melted Coconut Oil
5 Tbsp Coconut Milk
Preheat the oven to 190 degrees celsius (fan assisted) and line a baking tray with grease-proof paper.
In a large bowl, mix together the flour, salt, baking soda, sugar and chocolate chips, making sure that they are well blended.
Take 1 tablespoon of coconut oil and melt (either in the microwave or oven).
Whilst the oil is melting, slowly add the vanilla extract and milk to the dry mix and stir (by hand) well, add the melted coconut oil and continue to mix until no dry ingredients are visible.
Take small handfuls of the mixture and roll into truffle sized balls placing them on the tray with enough space in between them to allow the dough to spread and settle in the oven.
Ensuring the oven has reached full temperature, place the tray in the oven for 10 minutes, after 10 minutes the outside of the cookies should be firm and crisp to the touch, with the centres feeling slightly ‘springy’.
Leave to cool for 10 minutes and enjoy whilst still warm for the ultimate indulgent snack.
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