Here’s some fresh, soft, sweet & dairy-free chocolate chunk cookies that I’ve made earlier this week at home.
The following ingredients you need are:
Wet
* 2 tablespoons of melted coconut oil & other 2 tablespoons of apple sauce
* 1 whole egg replacer (by mixing 1 teaspoon of Orgran no egg product + 2 tablespoons of water)
* 1/4 cup of raw brown sugar
* 2 tablespoons of powdered sugar
* 3 x 1/4 teaspoons of vanilla extract
Dry
* 1/2 cup of wholemeal flour
* 1/4 teaspoon of baking soda
* Sprinkle 3-4 times with a bit of salt
* 1/3 cup of chopped Sweet William Vegan Mylk dairy-free chocolate block
Start with mixing the wet and dry ingredients separately before you integrate them into the one bowl by mixing it again gently this time (using a spatula) until just combined. Then you can chuck in some chopped dairy-free chocolate blocks & mix it (gently again) for another 3-4 times, as you air-tight the cookie dough into the freezer with a plastic wrap for at least an hour or two.
Take the cookie dough out of the freezer after the resting stage by scooping one tablespoon each of cookie dough (serves a total of four cookies) into the baking tray (make sure you line it up with baking paper), while pre-heating the air fryer at 180 degrees Celsius for 4-5 minutes.
Once that is done, place the baking tray onto the air fryer by lowering the temperature to 150 degrees Celsius for 12-14 mins before cooling it down for another 5-10 minutes & now it’s ready to eat.
All in all, If you’re unable to find these dairy-free cookies that are ready-made at your local grocery store unless you’re willing to pay online elsewhere with some extra shipping costs, then this is the recipe for you.
