Banana and white chocolate cookies
Sweet, soft and made for sharing. Gluten-free, dairy-free, egg-free and vegan
Ingredients
- 8 oz/250g dairy-free spread
- 7 oz/200g light muscovado sugar
- 8 oz/250g caster sugar
- 1 ripe banana mashed
- 1 teaspoon vanilla extract
- 15 oz/450g gluten-free self raising flour
- 14 oz/400g dairy-free white chocolate buttons broken up.
Instructions
- Cream the spread and sugar together
- Add the mashed banana and vanilla
- Sift in the flour and add the broken up dairy-free white chocolate buttons
- Mix to a sticky dough
- For best results chill the dough in the fridge for about 20 mins
- Either shape into small balls or use a mashed potato scoop to place on a greased baking tray
- Cook at Gas Mark 4 180C for 15 - 20 mins until slightly brown.
- Leave to cool on the baking tray before removing them