Especially since these will be dairy AND soya free (Littler is allergic to both, lots of people are because the proteins are very similar – if in doubt, avoid both. And yes, taking out soya does remove most chocolate and milk substitutes from the frame.
But fear not, Muddling has done her work and found chocolate chips that are dairy free AND that taste ok.
I stumbled over Moo Free chocolate and they are fabulous! They are made with rice milk which makes them creamy (note to self, must explore rice milk as a cooking option now Littler is over 1 – its not recommended before then because it can have heavy metals in it. Or at least that’s what the notes I made after sitting down with our consultant said…)
I have also heard a rumour that they do Easter eggs – go off and have a look and a taste.
350g plain flour
1 tsp bicarbonate of soda
225g dairy free spread
175g caster sugar
175g brown sugar
1 tsp vanilla extract
150-200g diary free chocolate chips
Combine the flour and bicarbonate of soda in one bowl. In another cream together the butter and two different sugars. Once creamy and fluffy add in the vanilla extract and beat in the eggs. Our mixture got a bit gooey because I was using Betty’s rather large eggs – medium sized would be better. Gradually add the flour to the egg mixture and once all in add in the chocolate chips.
The original recipe said 350g of chocolate which would be ruinous if using dairy free ones so I put in 5 little packets which seemed to be plenty.
This mixture makes lots so you could easily just do a half batch.
Split the dough into two halves and roll into a 2 inch wide sausage. Wrap in cling and pop in the fridge for about half an hour to solidify.
When the oven is heated to 200 degrees C, take the sausages of cookie mix out of the fridge and cut into 2cm wide slices and pop onto a greased sheet. You need to put them a long way apart because they really spread out.
Cook for about 10 minutes, until golden brown and then remove to a rack to cool down.
Serve up and enjoy getting chocolate back!