- Prep:
- 20 min + chilling
- Cook:
- 12 min
- Serves:
- 24-30
Ingredients
- 1 ½ cups (225g) gluten free plain flour
- ½ cup (75g) corn flour
- 1 tsp salt
- ½ tsp baking powder
- ½ tsp bicarbonate soda
- 100g refined coconut oil, softened, not liquid
- ½ cup (120g) peanut butter or tahini (for a nut free version)
- ½ cup (110g) caster sugar
- ½ cup (80g) brown sugar, lightly packed
- ¼ cup (60ml) non-dairy milk (almond, soy or oat)
- 2 tsp Queen Vanilla Bean Paste
- 100g dairy free dark chocolate, chopped (see recipe notes)
Method
Step 1
Combine flours, salt, baking powder and bicarb soda in a bowl. Set aside.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment or using an electric mixer, beat coconut oil, peanut butter and sugars until smooth and creamy. Add dairy-free milk and Vanilla Bean Paste. Mix to combine.
Step 3
Add flour mixture to sugar mixture and mix on low speed until just incorporated. Fold in the chopped chocolate.
Step 4
Chill cookie dough for 30 minutes.
Step 5
Preheat the oven to 180°C (fan forced). Line two baking trays with baking paper.
Step 6
Scoop heaped teaspoons of cookie dough, roll into balls and place on tray 7cm apart. Using a spoon or your fingers press down until the cookie is about 1cm thick. Bake cookies for 8-10 minutes. Allow to cool on tray.
Recipe tips:
- We recommend using Lindt Dessert Premium Dark or 70% Cocoa Baking Chocolate, but you can use any dairy free dark chocolate.
- Refined coconut oil has a more neutral flavour, but feel free to use unrefined coconut oil if you’d prefer.
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