I’ve always had a fondness for the magic of cookie making – how a simple dollop of dough can transform into delicate, delightful cookie in a matter of minutes. In my opinion, there little that’s more appealing than a tin or plate full of freshly baked cookies, especially if they’re still warm from the oven!
These are a twist on the classic chocolate chip cookie, using rich muscovado sugar for a caramel background and featuring the cute perfectly formed mini chocolate chips from Doves Farm. They’re not the cheapest and come in a dinky little tube, but they’re gluten, dairy, nut and soya free and are about as cutely perfect as a chocolate chip can be. None of those misshapen clumsy dollops so often found in free-from food!
I would really really recommend this recipe – it makes the perfect chic chip cookie – crunchy and crispy around the edges with a softer interior – who could ask for more!
Muscovado Chocolate Chip Cookies
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes about 18
2/3rds cup muscovado sugar
1/4 cup granulated sugar
2/3rds cup sunflower oil
1/4 cup oat milk
1 tbsp cornflour
1 tsp vanilla essence
1 and 3/4 cups plain flour
1/2 tsp bicarbonate of soda
1/4 tsp salt
1/2 cup dairy-free chocolate chips
- 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, bicarb and salt. Mix well.
- Fold in the chocolate chips
- Roll into walnut sized balls, place slightly apart on the baking sheets and flatten a little.
- Bake for 10 minutes
- Let cool on the baking sheets for a few minutes before moving to a wire rack.
They look very rustic Lucy – in a good way…..
Going to have to try these, they look fab!
hope you enjoy them as much as we do 🙂
After baking these cookies, I question the correctness of the Imperial measurements because the cookie dough made exactly by the recipe was much to soft to roll into balls meaning very oily. I baked a few cookies to see how they would turn out. The result was very flat and extremely oily cookies. I took the remaining dough and added 1/4 cup plus 1 TBS more flour, 1/8 t. of baking soda and a dash of salt. The cookies made from this dough have a much better appearance however I haven’t tasted them yet. This project started with such high hopes for a delicious recipe. Please evaluate the measurements. Even though I do most of my baking with imperial measurements I would consider trying this again with metric measurements. I look forward to trying lots of your other recipes.
Thanks for your comments. When I have time I’ll go back to the recipe and make sure it works – it’s easy to do a typo when writing up
Definitely there is something not quite right with the flour proportions – I tend to forget, make the recipe as instructed and then just add enough flour to bind it but keep a very soft dough
Hi Sara, i remade these last week and the proportions are correct imo. the dough does seem quite wet but bakes well 🙂
Great! I must have just lost courage with the very wet dough. I will be braver next time thank you