Gluten free and vegan cookie dough skillet
Servings: 2 people
Ingredients
- 60 g dairy free butter (I prefer to use the Stork 'Perfect for baking' butter)
- 65 g granulated sugar
- 80 g light brown sugar
- 1 tsp vanilla extract
- 2 tbsp non dairy milk
- 175 g gluten free plain flour (I use FREEE by Dove's Farm)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 75 g dairy free chocolate chunks (white chocolate and cranberry also works really well!)
Instructions
- 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!