Lucy's Friendly Foods

Muscovado Chocolate Chip Cookies



dairy-free chocolate chip cookies

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!

nut-free vegan chocolate chip cookies

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)

dairy-free, egg-free chocolate chip biscuits

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

  1. Preheat the oven to 160 Degrees Centigrade/Gas mark 3. Lightly grease two baking sheets
  2. Whisk together the oil, oat milk, sugars, vanilla and cornflour. It will combine to form a smooth caramel.
  3. Sift in the flour, bicarb and salt. Mix well.
  4. Fold in the chocolate chips
  5. Roll into walnut sized balls, place slightly apart on the baking sheets and flatten a little.
  6. Bake for 10 minutes
  7. Let cool on the baking sheets for a few minutes before moving to a wire rack.

vegan chocolate chip cookies


8 Responses

  1. 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.

    1. 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

  2. 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

      1. Great! I must have just lost courage with the very wet dough. I will be braver next time thank you

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