Dairy free: Cardi Chocolate Cookies
This title deserves caps. their so, so delicious and…you’re welcome, you can thank me later. I did all the work. I found a recipe without the butter and made it the best it could be for you guys, but also, mostly, for me.
I tested whats the best way to get cookies in their best shape pre-bake. I tested a few ways, straight from the bowl, left them chilling in the fridge for a bit and also, froze them. It’s funny, they all looked different, rose and fall differently, and also, had different textures.
Un-chilled: they were cakier, a little lighter but I definitely preferred the texture when they were chilled. the ones which were refrigerated sunk a bit more once cooked, which I was a fan of. When they were frozen, they sunk, not so much, but had the best texture, they were a little more chewy once chilled for a few minutes (but you betcha they were still warm). took a picture to show the results: see below. This image however is of a different type of cookie for open and honesty.
Anyway, the real reason I’m over here making myself some dairy free cookies is, well, because dairy doesn’t do me much, or any good, it fucks with my system and as much as I try not to accept it, I guess it’s not really for me.
Side note: yes, I use wholemeal flour, I think it gives nice nutty flavour and texture but feel free to switch it out for the reg. stuff If you haven’t any.
I also LOVE, crunchy food, like love it, so adding nuts to these cookies seemed, essential. almonds also are super delicious with cardamom and remind me a little of Swedish baking. you swedes know where the good stuff’s at.
Makes: 14
225g plant based butter
150g caster sugar
150g light brown sugar
250g self raising flour
250g wholemeal flour
1 tsp sea salt flakes
½ tsp baking powder
½ tsp bread soda
2 large free range eggs, lightly beaten
1 tbsp cardamom pods
100g almonds, toasted and roughly chopped
200g dark chocolate, roughly chopped
Beat the butter with the sugars in a free standing mixer on a high speed, just enough to bring them together.
Stir the flours, salt, baking powder, bread soda together in a medium sized bowl. Add a little flour mix to the butter mixture, slowly incorporate the eggs.
Bash the pods in a pestle and mortar, remove the shells and bash the seeds a little more, add to the mixer.
Reduce the speed to low and add the rest of the flour mixture along with the almonds and chocolate.
Divide into 14 and roll into balls, arranging on a tray lined with baking paper as you go. Freeze for at least an hour or until ready to eat.
Preheat the oven to 180°C/350°F/Gas Mark 4 .
Making sure they’ve enough space to expand between each cookie, you may need two trays here lined with parchment paper. Bake in the hot oven for 12-15 minutes until risen and golden. Leave to cool on the tray for a few minutes before moving.
