The boys had a few friends coming over for post-match snacks on the weekend. Apart from the nice cooling platters of fruit, we had to come up with a treat that would make everyone one happy, regardless of allergies or not! We had one hour to come up with something and remembered one of our favourite go-to recipes for snacks and treats which we hadn’t made in a long time. These cookies are crisp at the edge and deliciously soft at the centre which is how our kids prefer them or they can be left to bake a little longer which makes them really crunchy. Either way, they are so scrumptious and so quick and easy to make…and who doesn’t love chocolate! Luckily we doubled the recipe so that everyone could have third, fourth and fifth helpings!
Double Chocolate Cookies
(milk-free, egg-free and nut-free)
125g (4oz) milk-free margarine
¾ cup (165g/ 5½ oz) caster (superfine) sugar
1½ tablespoon nut-free vegetable oil
1½ tablespoon water
1 teaspoon vanilla extract
1 teaspoon baking powder
1 cup (160g/ 5½ oz) self-raising flour
½ cup (50g/ 3oz) 100% cocoa powder
optional: 1 cup (150/ 5oz) milk-free and nut-free chocolate chips
- Preheat the oven to 180°C (320°F). Line baking trays with non-stick baking paper.
- In a large bowl, sift together the flour and cocoa powder. Set aside.
- Cream the milk-free margarine and sugar until light and fluffy.
- In a separate small bowl, whisk together the oil, water, vanilla and baking powder then add to the creamed sugar and mix thoroughly.
- Stir in the sifted dry ingredients in two lots and mix well after each addition. Incorporate choc chips if desired.
- Place heaped teaspoons of the mixture onto baking trays, allowing room to spread.
- Bake in preheated oven for 10-12min. Do not overcook as cookies will harden as they cool.
Cool on trays for 1 minute and then remove onto wire racks to cool completely.