Mini Cookies – Perfect for Dunking (Gluten free & dairy free)
My mini cookies are the perfect size for dunking, whether that’s in extra chocolate or a cup of tea. They are crisp on the outside and chewy in the middle, filled with chunks of dairy free chocolate. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently asked questions
Which butter do you use for the cookies?
I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread for the perfect cookie texture.
How long will these cookies last?
These cookies will last in an airtight container for up to 4 days however, are always best served on the day you make them.
Which dairy free chocolate do you use in the cookies?
Any dairy free chocolate will work for this recipe. I prefer to use larger chunks of broken up dairy free chocolate instead of chocolate chips.
Can I freeze the cookie dough?
This cookie dough recipe is suitable for freezing. Just freeze the dough in balls and cook from frozen for a few minutes longer than the recipe states.
Mini Cookies
Ingredients
- 140 g dairy free butter block
- 140 g light brown sugar
- 120 g granulated sugar
- 1 medium egg
- 1 teaspoon vanilla extract
- 270 g gluten free plain flour
- 1 teaspoon baking powder
- 1/4 teaspoon xanthan gum
- 200 g dairy free chocolate (cut into small chunks)
- Optional: Melted dairy free chocolate for dunking
Instructions
- To a large bowl add dairy free butter, light brown sugar and granulated sugar and whisk with an electric whisk until creamy.
- Add the egg and continue to whisk. Add your vanilla extract and whisk again.
- Add the gluten free flour, baking powder, xanthan gum and salt. Mix well to form a dough.
- Add the dairy free chocolate chunks (saving a handful to press into the top of the cookies). Place into the fridge for atleast an hour to chill.
- Whilst the dough chills preheat your oven to 180°C and line 2 to 3 large baking trays with baking paper.
- Take your dough out of the fridge and roll into small balls around 25g per ball.
- Spread the cookie balls out on the baking trays and press the remaining chocolate chunks into the top of each cookie.
- Bake for 8 minutes or until golden brown and remove from the oven. They will continue to cook and firm up once they are out the oven and cool.
- Serve dipped in melted dairy free chocolate.
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