Ok, it’s a horrible stereotype – it’s also totally true. If you run in progressive/arty/queer circles you’re going to need a reliable dairy-free dessert recipe – for vegans, for people with allergies, for a kosher finish to a meat meal.
Unlike a lot of sweet vegan recipes I’ve tried, this doesn’t call for any hard-to-find ingredients or equipment. I’ve adapted it from a recipe in this book (which I highly recommend – simple, easy, good times).
So – put on the music and gather together:
- 200g dairy-free spread
- 200 g soft brown sugar
- 2 tablespoons golden syrup/maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon mixed spice
- 300g plain flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 300g roughly chopped, dairy-free chocolate
1. Preheat the oven to 180 degrees.
2. In a large bowl mix the dairy-free spread with the sugar – just kind of schmoosh it together. You don’t need to use a whisk.
3. Add every other ingredient but the chocolate and schmoosh some more. Then add the chocolate and mix well.
4. Roll the dough into balls and space evenly on baking trays. This recipe makes around 20 cookies. Into the oven they go.
5. Bake for 10-13 minutes, depending on your oven – until the cookies are a light, golden brown. Take out, allow to cool a little on the trays, and then flip onto a cooling rack.
6. Serve with coffee and fabulous conversation.