Bunnycomb Choc-Chip Cookies
These gooey, delicious cookies are Vegan, and free from Gluten, Dairy, Egg, Soy, Nuts, Coconut, Sesame, Legumes…
Servings
12
Ready In:
25 minutes
Inroduction
About this Recipe
Gooey choc chip cookies are almost impossible when you’re trying to cater for so many allergies. Granted I’ve only made these the once, but DAMN they didn’t last long.
You’re non gluten/dairy/allergy free friends and family wont even know they are missing anything!
Method
Ingredients
- 1/4 cup nuttlex (1/2 cup butter or coconut oil if using)
- 1 and 1/4 cups brown sugar
- 2 tsp vanilla extract
- 1/4 cup rice milk or other dairy alternative
- 1/4 cup apple puree
- 2 and 1/3 cups plain Gluten Free flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1-2 Moo Free Bunnycomb Mini Moos, broken into small pieces
- Preheat oven to 190 degrees (C), line a large baking tray with baking paper (or grab one of these reusable silicone baking sheets) and set aside.
- In stand mixer, mix together nuttlex, brown sugar and vanilla until well combined. Add in the milk and apple puree and mix until well combined.
- Add in the rest of the ingredients except for the Bunnycomb choc chips, and mix together (it will be very thick so make sure you’re using the right attachment). Once combined, mix in your Bunnycomb.
- Scoop tablespoon sized amounts onto your baking sheet (roll into balls if you prefer), leaving 3-4 cm between each to allow for spread. Bake for about 10 minutes (7-8 if you prefer gooey cookies) until the edges are golden. Cool cookies on the baking sheet for 10-15 minutes before moving to a wire rack.
Step by Step Instructions
Step 1
Preheat oven to 190 degrees (C)
Line a large baking tray with baking paper (or grab one of these reusable silicone baking mats) and set aside.
Step 2
In a stand mixer, mix together nuttlex, brown sugar and vanilla until well combined.
Add in the milk and apple puree and mix until well combined.
Step 3
Add in the rest of the ingredients except for the Bunnycomb choc chips, and mix together (it will be very thick so make sure you’re using the right attachment).
Once combined, mix in your Bunnycomb (saving a little bit to press into the top of the cookies once cooked)
Step 4
Scoop tablespoon sized amounts onto your baking sheet (roll into balls if you prefer), leaving 3-4 cm between each to allow for spread.
Bake for about 10 minutes (7-8 if you prefer gooey cookies) until the edges are golden. Once out the oven, press a few of the extra chips into the tops of each cookie.
Cool cookies on the baking sheet for 10-15 minutes before moving to a wire rack.
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