- 20 min + chilling
- 12 min
- 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)
Combine flours, salt, baking powder and bicarb soda in a bowl. Set aside.
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.
Add flour mixture to sugar mixture and mix on low speed until just incorporated. Fold in the chopped chocolate.
Chill cookie dough for 30 minutes.
Preheat the oven to 180°C (fan forced). Line two baking trays with baking paper.
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.
- 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.