This is my long-time fall back chunky chocolate chip cookie, enriched with oats and soft brown sugar. I’ve never made them egg-free before, but they worked really well…. it’s just a case of keeping little fingers away so there are 22 for little S to take into school tomorrow!
I call them Old Town Oaties as we used to live in Clapham Old Town, and I made these a lot for visiting friends. We absolutely loved living there, and part of me wishes we still did… but we moved out to get more space for the kids (like everyone else!) and I guess there’s no going back…
Old Town Oaties (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes about 25
- 100g dairy-free spread, such as Pure Sunflower
- 100g soft, dark brown sugar
- 1 tbsp flax seeds mixed with 3 tbsps cold water (or an egg if you can tolerate them)
- 2 tbsps oat milk
- 150g plain flour
- 1/2 tsp baking powder
- pinch of salt
- 70g dairy-free ‘milk chocolate’, I used Choices
- 150g dairy-free dark chocolate, I used Kinnerton
– Preheat the oven to 180 degrees Centigrade/Gas Mark 4
– Grease two baking sheets
– Roughly chop the chocolate and set aside
– Whisk together the flax seeds with the 3 tbsps cold water
– Cream together the dairy-free spread and sugar
– Beat in the flax seed/water mix, oats and oat milk
– Sift in the flour, baking powder and salt. Stir until well combined
– Stir in the roughly chopped chocolate
– Pinch off dessertspoon sized pieces of dough and roll into balls. Place on the baking trays and lightly press down.
– Bake for 15 minutes until slightly risen and golden.
– Cool on a wire rack.