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Corston Fields Farm Partnership

Corston Fields Farm

Corston

Bath

B&NE Somerset

BA2 9EZ

emily@bathfarmgirls.com

Tel: +447933832523

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Chocolate Chunk Cookies

(vegan, gluten free & nut free)

 

Hi, this is Millie, as I’m sure many of you are aware I have taken over the position of recipe tester and creator, something I am very excited about. The first recipe I have for you are vegan, nut free, gluten free cookies that are great to make with children. Having never done vegan baking before I was slightly spectacle as to how well these would work, but honestly, they taste delicious and only take a few simple ingredients so happy baking ☺

Ingredients Makes approximately 12

 

80g vegan chocolate (I used Doisy and Dam but any vegan chocolate would work)

125g pure dairy free sunflower spread

100g granulated sugar

75g soft brown sugar

1.5 “eggs” made from an egg replacer (I used Orgran)

2tsp vanilla extract

100g Bath Farm Girls quinoa flour

50g GF plain flour

1/2 tsp baking powder

 

Method

 

1. Preheat the oven to 190 degrees/ gas mark 5

2. Cream together the pure spread and the two types of sugar in a bowl

3. In a separate cup/jug make up the egg replacement mixture according to the instructions on your desired replacement

4. Add the “egg” mixture and vanilla extract to the creamed butter and sugar mixing them together thoroughly

5. Sift in the quinoa flour, plain flour and baking powder in the mixture and stir

6. Chop the chocolate into small chunks and fold into the mixture

7. On a baking tray lined with baking paper, place tablespoon dollops of mixture even spaced, then flatten slightly with a spoon to give a thinner cookie or leave slightly more mounded for a chunkier cookie as seen in the photos

8. Bake for approx. 15 mins- the cookies will still be slightly soft when you take them out but will harden as they cool.