There's nothing like a freshly baked cookie, and what if you could make a speedy, easy cookie recipe that makes 2 delicious cookies, perfect for one, or two to share, if can bare to hand one over!
You never know when you'll need a cookie, maybe you're just craving one and don't want to go to the shops or you have an impromptu visitor who needs a treat.
This recipe is even better because it's naturally egg-free, I make it dairy-free but you could you conventional butter if you prefer, and it can easily be made gluten-free with a GF flour blend and a pinch of xanthan gum. Even better you can add which ever is your favourite flavour – sprinkles, chocolate chips, oats and raisins. This cookie is extremely adaptable, extremely easy and pretty quick to make. The fridge rest is the most time consuming part and whilst it does make a far better cookie, if you were desperate you could skip that step for cookie satisfaction in the matter of minutes!
As freshly baked cookies are far superior to ones that have sat around for a few days this is a recipe you should keep to hand, and then you have have a divine smelling house and a very satisfied tummy!
Emergency Cookies - for one or two
dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan
- baking sheet lined with baking paper
- 30 g dairy-free margarine or butter
- 40 g soft brown sugar
- Pinch of salt
- ½ tsp vanilla paste (optional)
- 50 g plain flour
- ¼ tsp bicarbonate of soda
- Optional Additions
- 30 g chocolate chips
- 20 g sprinkles
- 10 g raisins and 10 g oats
- 14 g white chocolate chips and 10g cranberries
- Cream together the margarine and sugar
- Stir in the salt and vanilla (if using)
- Stir in the flour and bicarbonate of soda
- Add your choice of addition
- Roll into two balls and place on a lined baking sheet. Place in the fridge for at least half an hour (ideally)
-
Bake at 170℃ for 10-12 minutes until starting to go golden around the edges
- Leave to cool on the baking sheet for a few minutes before transferring to a wire rack
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