Dairy-free chocolate chip cookies recipe

  • Serves 20
  • 187 calories / serving
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Preheat the oven to 180°C/fan 160°C/Gas 4. Line a large baking tray with nonstick baking paper. Put the sunflower spread in a large bowl. Add the sugar and vanilla extract and beat with a wooden spoon until smooth.

Add the eggs, flour and baking powder to the bowl and beat until all the ingredients are thoroughly combined. Stir in the chocolate buttons until evenly mixed. Spoon five heaped tablespoons of the mixture onto the lined tray, spacing well apart to allow the mixture to spread. Press down lightly with the back of a spoon.

Bake for 14-16 minutes or until pale golden brown and crisp around the edges. Transfer gently to a wire rack to cool or serve warm. Continue making the cookies in batches until all the dough is used. Store in an airtight tin for up to 5 days.

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  • Ingredients

  • 250g sunflower spread
  • 100g light brown sugar
  • 100g (3 1/2oz) golden caster sugar
  • 1tsp pure vanilla extract
  • 1 large egg, beaten
  • 250g plain flour
  • ½tsp baking powder
  • 100g dairy free chocolate buttons
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  • Energy 781kj 187kcal 9%
  • Fat 10.6g 15%
  • Saturates 3g 15%
  • Sugars 12.7g 14%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 22.3g Protein 2.1g Fibre 0.7g

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