I don’t often come across dairy-free white chocolate so I was just delighted to find this creamy white bar from Sweet William. So many ideas, but so little chocolate, I might just have to buy another bar! Having a coffee in a branch of ‘Gail’s Bakery‘ the other day I spied some rather lovely looking ‘back to front’ chocolate chip cookies – by which I mean dark cocoa flavoured biscuit with white chocolate chips shining out like treasure in a piece of coal. So here’s my friendly version which Little S took into school for their Friday treat and they went down a real storm – could these be chocolate chip cookies, but better? I’d better put in that order for some more white chocolate very soon!
Reverse Chocolate Chip Cookies (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes about 18
- 2/3rds cup soft brown sugar
- 1/4 cup granulated sugar
- 2/3rds cup sunflower oil
- 1/4 cup oat milk
- 1 tbsp cornflour
- 1 tsp vanilla essence
- 1 1/2 cups plain flour
- 1/4 cup cocoa powder
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 1/2 cup dairy-free white chocolate, chopped
– Preheat the oven to 160 Degrees Centigrade/Gas mark 3
– Lightly grease two baking sheets
– Whisk together the oil, oat milk, sugars, vanilla and cornflour. It will combine to form a smooth caramel.
– Sift in the flour, cocoa, bicarb and salt. Mix well.
– Fold in the chopped chocolate
– Roll into walnut sized balls, place slightly apart on the baking sheets and flatten a little.
– Bake for 12 minutes
– Let cool on the baking sheets for a few minutes before moving to a wire rack.