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.
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
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