Dairy-free chocolate & nut cookies

Chocolate and nut dairy free cookies

Makes 20

  • 150 g pecan nuts

  • 150 g hazelnuts

  • 400 g icing sugar

  • 100 g cocoa powder

  • 1/2 a teaspoon fine salt

  • 1 tablespoon vanilla paste

  • 4 large free-range eggs

Preheat the oven to 160ºC/325ºF/gas 3. Line two large baking trays with greaseproof paper.



Toast the nuts in a large frying pan over a medium heat for a few minutes, or until golden. Leave to cool, then roughly chop.



Sieve the icing sugar, cocoa powder and salt into a large bowl, then add the chopped nuts and vanilla paste. In another bowl, separate the egg whites (save the yolks for another day), then whisk for 3 to 5 minutes, or until soft peaks form. Fold the egg whites into the dry mixture until combined.



Scoop ½ a tablespoon of the mixture onto one of the prepared trays, then repeat with the remaining mixture, making sure you leave a rough 4cm gap between each spoonful (you may need to do this in batches if your trays aren't big enough).



Place in the hot oven for 10 to 15 minutes, or until crisp on the outside, but still slightly gooey in the middle. Leave to cool for 5 minutes before transferring to a wire rack to cool completely.



Find more dairy-free recipes

Nutritional Information

Dairy-free chocolate & nut cookies

Crunchy, gooey and incredibly chocolaty

More Dairy free recipes >
0 foodies cooked this
An amazing cross between crunchy cookies and gooey brownies – you will love these
25m (plus cooling)
Super easy
Method

Preheat the oven to 160ºC/325ºF/gas 3. Line two large baking trays with greaseproof paper.

Toast the nuts in a large frying pan over a medium heat for a few minutes, or until golden. Leave to cool, then roughly chop.

Sieve the icing sugar, cocoa powder and salt into a large bowl, then add the chopped nuts and vanilla paste. In another bowl, separate the egg whites (save the yolks for another day), then whisk for 3 to 5 minutes, or until soft peaks form. Fold the egg whites into the dry mixture until combined.

Scoop ½ a tablespoon of the mixture onto one of the prepared trays, then repeat with the remaining mixture, making sure you leave a rough 4cm gap between each spoonful (you may need to do this in batches if your trays aren't big enough).

Place in the hot oven for 10 to 15 minutes, or until crisp on the outside, but still slightly gooey in the middle. Leave to cool for 5 minutes before transferring to a wire rack to cool completely.

Find more dairy-free recipes

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 205 10%
  • Carbs 22.5g 9%
  • Sugar 21.4g 24%
  • Fat 11.9g 17%
  • Saturates 1.6g 8%
  • Protein 3.5g 8%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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