If you are after a delicious warm cookie dough dessert recipe that’s gluten free and vegan, look no further! This pudding has gone down an absolute treat in our house hold, and is perfect topped with dairy free vanilla ice cream. You would never know it’s gluten free, dairy free and vegan!
My cookie dough recipe serves 2 people and only takes 5 minutes to put together and 25 minutes to cook, so great if you are after a quick and easy recipe. I use a small 6.5 inch cast iron skillet to make my cookie dough, it’s the perfect size! You can purchase one by clicking here.Alternatively, you could also use a small cake tin/tray.
60gdairy free butter (I prefer to use the Stork 'Perfect for baking' butter)
80glight brown sugar
1tsp vanilla extract
2tbspnon dairy milk
175ggluten free plain flour (I use FREEE by Dove's Farm)
1/4 tsp salt
75gdairy free chocolate chunks (white chocolate and cranberry also works really well!)
Pre heat your oven to 190°C and lightly grease your skillet (or tin) with dairy free butter.
In a large mixing bowl, beat your butter, dairy free milk, granulated sugar, light brown sugar and vanilla until combined.
In a separate bowl mix together your flour, baking powder and salt.
Fold your dry mixture into your wet mixture until fully combined.
Add your dairy free chocolate (saving a small amount to put on the top) and mix well.
Spoon the mixture into your greased tin and press down with the back of a spoon to ensure its smooth. Press a few more chocolate chips into the top!
Bake for around 25 minutes, until golden brown and cooked through. The middle will still be gooey.
Top with dairy free ice cream and enjoy!
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
*Please note, this post contains an affiliate link. Meaning if you use it, I will receive a small % of the money you spend.