As a self confessed sweet tooth that consumes no dairy, I became stuck for ideas when all I craved was a simple and plain choc chip cookie. Everyone knows that there is milk in cookies and milk in chocolate. I did some researching and became influenced by Amy’s healthy baking website that provided me with some answers to my chocolatey questions.
Amy has created a vegan chocolate chip, banana and peanut butter cookie recipe that has definitely satisfied that chocolate craving. Here it is, step by step and ingredient by ingredient- give them a try!
Amy has used a range of health products throughout her recipe which are all quite pricey, so I opted for a cheaper version by just using basic ingredients. In order to make these cookies, you will need:
- 2 cups of plain flour ( Amy used white whole wheat)
- 1 1/2 teaspoons of baking powder
- 1/4 teaspoon of salt
- 1 mashed banana
- 2 teaspoons of vanilla extract
- 2 tablespoons of almond milk
- 1 cup of sugar (Amy used coconut sugar, therefore she required more)
- 1/4 cup of dark chocolate chips ( most dark chocolate chips don’t contain milk solids, just need to find the right brand)
Start the cooking process by lining 2 ovens with baking paper and giving them a quick spray with some oil. Pre-heat the oven to 180 degrees Celsius.
In a small sized bowl, combine the flour, baking power and salt
In a separate medium bowl, mash your banana, add your vanilla extract and almond. Mix together until combined and then add in your sugar.
Once all is combined, add in the chocolate chips and mix them through.
Once your wet mixture is complete, add your wet mixture to the earlier mixed flour and stir in until you can no longer see the flour.
Use two spoons and scoop them onto the baking trays, evenly laying them out so they don’t join when they bake.
Place the trays in the oven and bake for approximately 15-25 minutes, or until golden.
Take them out of the oven and leave to cool, once cool, enjoy your dairy free cookies!