Mini Chocolate Chip Cookies

In response to my cookie loving Instagram followers, here is the keenly awaited mini chocolate chip cookie recipe. šŸ™‚

I have many many cookie recipes on my blog, but I haven’t created a new one for a while. I seem to keep going back to old favourites such as my amazingly delicious chocolate sable cookies, which unfailing get requested every few weeks. Even though those sables are hard to beat, sometimes a slightly less intense chocolate cookie is required, and this inspired me to get creative with a standard chocolate chip mix.

There are so many finishes to a chocolate chip cookie; some like them chewy, soft, crunchy, or crispy that it’s hard to know what makes a perfect variety. However, these mini chocolate chip cookies are pretty awesome with a deliciously more-ish soft and chewy texture with a crispy edge, almost hitting all the requirements of a an ideal chocolate chip recipe in one biscuit. My top tip is that the key is caster sugar for crisp and soft brown for chewy – combine the two and you have perfection!

I’ve made these mini, because it immediately makes them cuter, more desirable and well you can just eat more mini cookies which can only be a good thing when they’re this good šŸ˜‰

Perfect mini chocolate chip cookies

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

 

makes about 30 or so

100g soft brown sugar

75g caster sugar

125g dairy-free margarine

1/2 tbsp vanilla essence

225g self-raising flour

pinch of salt

80g chocolate chips

1 tbsp dairy-free milk

  1. Cream together the margarine and sugars until light and fluffy
  2. Add the vanilla, flour and salt and mix well to form a soft dough. Stir in the milk and chocolate chips.
  3. Wrap and place in the fridge to firm up
  4. Preheat the oven to 180 degrees centigrade/gas mark 4. Line two baking sheets with parchment.
  5. roll the dough into olive sized balls and place a little apart on the lined baking sheets.
  6. Bake for 8-10 minutes until puffed up and golden.
  7. Cool on a wire rack.

 

dairy-free chocolate chip cookies

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 miniĀ 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 oftenĀ 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 muscovadoĀ 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.Ā 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 theĀ 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

 

Leprechaun Cookies (Mint Choc Chip)

Tomorrow is St Patrick’s Day, requiring the cooking of some Irish food. I was planning on making some chocolate and Guinness cupcakes but couldn’t source any vegetarian stout, so I had to shelve that plan! In the end I opted for these scrummy mint chocolate chip cookies, tinted green (of course) with natural food colouring. By all means, alter the amount of mint essence or food colouring to your preferred taste, this version has just a hint of mint and a light green hue.

Happy St Patrick’s Day!

Leprechaun CookiesĀ (dairy-free, egg-free, nut-free, sesame-free, soya-free [if use soya free chocolate], vegetarian and vegan)

IMG_4644

makes 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
  • 1/2 tsp mint essence
  • 1-2 tsps green food colouring
  • 1 3/4 cups plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1/2 cup dairy-free chocolate chips [I used Steenbergs which is also free from soya]

– Preheat the oven toĀ 160 Degrees Centigrade/Gas mark 3

– Lightly grease two baking sheets

– Whisk together the oil, oat milk, sugars, mint, food colouring and cornflour. It will combine to form a smooth caramel.

– Sift in the flour, 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 forĀ 10 minutes

– Let cool on the baking sheets for a few minutes before moving to a wire rack.

IMG_4648IMG_4641

Chocolate Chip Cookies for a Big Day

To compound my difficult week… and returning to work has certainly been very hard, tomorrow we’re taking Little S for her rearranged peanut challenge. I don’t feel quite so nervous this time, but that’s just because I’ve had other things on my mind! I’m sure tomorrow will bring the same ‘sick to my stomach’ feeling – I know it’s good we’re doing this challenge but I hate to think that Little S is going to be really sick. The positives are that me might find that her peanut allergy isn’t so severe, and we’ll be confident in her recognising any future reaction. Still, I’ll certainly be very glad when it’s over….

To make the journey home a little more fun, I’ve made some classic american style chocolate chip cookies – the perfect treat-like comfort food. I’ve always found Classic Chocolate Chip Cookies without eggs and dairy surprising difficult to make – either too oily or too flimsy. This version works well, and is certainly what you’d expect from a CCC.

Chocolate Chip Cookies (dairy-free, egg-free, nut-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 3/4 cups plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1/2 cup dairy-free 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, 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 10 minutes

– Let cool on the baking sheets for a few minutes before moving to a wire rack.

Double Chocolate Chip Cookies

Yet more cookies from me! These very chocolaty cookies are quite substantial and would work perfectly with a cup of oat milk to wash them down…

Double Chocolate Chip CookiesĀ (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes 12

  • 225g dairy-free spread, such as Pure
  • 100g icing sugar
  • 1 tsp vanilla essence
  • 175g plain flour
  • 50g cornflour
  • 50g cocoa powder
  • 1/4 tsp salt
  • 50g dairy-free chocolate, chopped

– Preheat the oven toĀ 180 degrees Centigrade/Gas Mark 4

– Cream together the dairy-free spread, icing sugar and vanilla until light and fluffy.

– Sift in the flour, cornflour, cocoa and salt. Stir until well combined.

– Gently stir in the chocolate

– Roll into 12 even sized balls and place on an un-greased baking sheet.

– Flatten slightly with the a fork.

– Bake forĀ 20 minutes.

– Leave to cool on the baking sheet before moving to wire racks.

Hearty Chocolate Chip Cookies

Here’s a chocolate chip cookie recipe that robust, soft, cakey and a little more substantial than your delicate cookie. They travel brilliantly so are much more suited to a picnic/journey than your usual version, and keep for much longer. I think they make a great, never-fail speedy recipe should you have kids coming over to play. (This recipe comes from Vegan Cookies Invade the Cookie Jar). It’s the school holidays and we’ve got a jam-packed week of play-dates coming up, so I thought it best to get prepared in advance!

Hearty Chocolate Chip CookiesĀ (dairy-free, egg-free, nut-free, soya-free, vegetarian and vegan)

makes about 20

  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/2 cup melted dairy-free spread (or use oil)
  • 1/2 cup oat milk
  • 2 tbsps cornflour
  • 2 tsps vanilla extract
  • 2 cups plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 100g dairy-free chocolate, chopped

– Preheat the oven to 180 degrees centigrade

– Whisk together the sugars, melted dairy-free spread, oat milk, vanilla and cornflour.

– Sift in the flour, bicarb and salt. Mix well.

– Gently stir in the chocolate.

– Drop tbsp amounts on a lined baking sheet, and flatten slightly

– Bake for 12 minutes.

– Cool on the baking sheet before moving to a wire rack.