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Vegan choc chip frying pan cookie recipe
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18 ratings
Delicious straight out of the pan, this dark chocolate cookie is perfect for a cosy night for two. Plus, it's vegan! See method
Ingredients
- 30g block dairy-free butter alternative
- 55g soft light brown sugar
- 35g self-raising flour
- 25g dairy-free dark chocolate, chopped
- ¼ tsp vanilla extract
- dairy-free vanilla ice cream, to serve (optional)
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour
Each serving contains
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Energy
1445kj
345kcal
17%
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Fat
17g
25%
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Saturates
11g
54%
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Sugars
30g
33%
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Salt
0.2g
3%
of the reference intake
Carbohydrate 43.4g
Protein 3g
Fibre 2.3g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Beat together the spread and sugar until fluffy and light.
- Stir in the flour, chopped chocolate and vanilla extract. Mix to form a soft dough, then shape into a fattened round about 10cm wide. Put the dough in the centre of a small (about 15cm), oven-safe nonstick pan.
- Bake for 7-9 mins until the cookie has spread out to fill the pan and begun to dry a little at the edges. Set aside to cool in the pan for at least 5 mins.
- Wrap a tea towel or oven glove around the handle of the frying pan as it will stay hot for a long time. Bring to the table with a scoop of ice cream in the centre, if you like.
Cook's tip: For an even more chocolatey twist, replace the vanilla extract with 2 tsp cocoa powder and reduce the flour to 30g.
See more Cookie recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.