November 28, 2018 1:07 pm Leave your thoughts
Delicious – and just the thing for a small, yet perfectly formed, treat. It’s a nice easy recipe too: just five ingredients, all mixed together in one bowl – my favourite kind!
150g vegan margarine
1 tsp vanilla extract
Preheat an oven to 180C. Grease a cupcake or mini muffin tin.
Cream the sugar and margarine, then add the flour and vanilla extract. Mix to give a soft yet firm ball of dough.
Divide into 12 balls and place in the baking tin. Gently push each ball down to flatten it slightly and make a dent in the top of each with the end of a teaspoon or your finger.
Fill the dent with about a quarter of a teaspoon of chocolate spread.
Bake at 180 degrees for 12 to 15 minutes or until they appear brown on top.dairy-free chocolate spread, gluten free baking, gluten free flour, gluten-free chocolate drop cookies, non-dairy chocolate spread, vanilla extract, vegan baking, vegan chocolate drop cookies
This post was written by Yzanne