Wednesday, 18 February 2015

The Easiest, Tastiest Cookie Recipe Ever (and its egg and dairy free!)

When I was kid, we'd nearly always have some yummy homemade cookies or treats wanting for us when we got home from school. It was a little bit more difficult for my mum than most, as my sister and I both had allergies, to dairy, eggs and nuts. She had no choice but to make everything from scratch, long before the days of vegan recipes, and came up with loads of recipes herself. Cooking without eggs and milk doesn't have to be difficult, in fact this is quite possibly the easiest, quickest cookie recipe out there!
It basically works on a 1:2:3 ratio, with a bit of flour substituted for ground rice or almonds to make them a bit crumblier, if you fancy it. So its super easy to convert this to cups for those of you in the US. I'd try probably 1/2 cup:1 cup:1 1/2 cup unless you're feeling super hungry!


100g granulated sugar
200g margarine
250g flour
50g ground rice/almonds
Handful of dark chocolate chips


  • Cream together butter and sugar.
  • Add flour and ground rice/almonds, mix together with your fingertips.
  • Chuck in the chocolate chips and mix.
  • Shape the mixture into balls a bit smaller than a ping pong ball.
  • Put on a tray lined with greaseproof paper and flatten down with a fork.
  • Bake in the oven at 190C/gas mark 5 for around 10-12mins until they turn golden on top. Keep an eye on them, as they can go from not cooked to nearly burnt in not long at all!

These are best when fresh out the oven so the chocolate chips are still melted, and perfect with a steaming mug of something hot. Tea for me please!

Emily Kate.

1 comment:

  1. You actually don't need to cream marg and sugar together first, just put everything in and squidge it all together, even easier!
    Emily's mum


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