dairy-free baking

a recipe for brown sugar coconut oil cookies. & it turned out delicious. i had all the ingredients in the cupboard and it was simple and quick to whip up. i made the dough up the day before and baked the biscuits the next day ready for morning tea.

1/2 cup coconut oil, softened to the consistency of soft butter

1 cup brown sugar, packed

1 egg

1- 2 tablespoons vanilla extract

1 tablespoon golden syrup or molasses 

1 3/4 cup all-purpose flour

2 teaspoons cornflour

1 teaspoon baking soda

1/4 teaspoon salt

 

combine coconut oil, egg and sugar in a bowl and beat (using a stand mixer or hand mixer) on medium-high speed until light and fluffy (4 to 5 minutes).

add the vanilla, golden syrup/molasses, and beat to incorporate. add the flour, corn flour, baking soda and salt, and mix until just combined, about 1 minute.

roll dough into balls about a tablespoon in size. place dough mounds on a large plate, and slightly flatten each mound. cover with plastic wrap, and refrigerate for at least 2 hours; or up to 5 days.

preheat oven to 180°C, spray a baking tray/s with cooking spray.

place dough balls on baking sheet, spaced at least 2 inches apart. bake for 8 to 10 minutes, or until tops have just set, even though appearing undercooked. they firm up when cooled. 

store cookies in an airtight container for up to 1 week.

 

unbaked dough can be stored in an airtight container in the freezer for up to 3 months, and baked as required. prefect for a short notice, fresh out of the oven, house smelling delicious, morning or afternoon tea when visitors drop in.

 

 

happy baking. x