Anzac biscuits close up in baking dish on the table. horizontal view from above

Three delicious dairy free biscuit recipes

Baking dairy free biscuits is easier than you think with some smart ingredient swaps. Try these three quick and easy recipes that all the family are bound to enjoy.

Classic dairy free chocolate chip cookies


Ingredients

* Available at Holland & Barrett

Method


Step 1
Pre heat the oven to 170C and grease a baking tray with dairy free margarine.

Step 2
Cream the margarine and sugar together in a bowl before stirring in the syrup.

Step 3
Slowly add the flour to create a sticky mixture. Add in the chocolate and the milk, and combine. If you are using nuts and/or dried fruit, add them now too.

Step 4
Spoon equal sized blobs of the mixture on the baking tray leaving space between each one. Bake in the oven for 8-10 minutes so the cookies are golden but still soft.

Step 5
Leave them on the tray for a few minutes then transfer to a wire rack to cool completely.

Dairy free biscotti


Ingredients

* Available at Holland & Barrett

Method


Step 1
Heat the oven 180ºC/gas 4 and line a large baking tray.

Step 2
Roughly chop the chocolate, pistachios and cranberries.

Step 3
Add the flour, cocoa, sugar, half of the chocolate, and baking powder into a food processor. Pulse until the mixture looks like crumbs.

Step 4
Beat the eggs with the vanilla and add to the food processor mixture. Pulse it until the dough comes together.

Step 5
Tip the mixture out onto a floured surface and add the nuts and berries to it. Work the dough into a ball with the nuts and cranberries evenly distributed.

Step 6
Divide the dough into 2 pieces and shape each piece into a log in the size of biscotti biscuits. Put the logs on the baking trays and bake for 25 minutes until just hard on the outside. Remove from the oven and allow to cool.

Step 8
Now slice your logs diagonally into 1.5cm-thick slices to create the biscotti. Use a very sharp or serrated knife. Put the slices back on the baking sheets and bake for 15 to 20 minutes. Remove from the oven.

Step 9
Melt the remaining chocolate in a bain marie and drizzle it over the cooled biscotti.

Peanut butter cookies


Ingredients

  • 260g nut butter of your choice *
  • 200g sugar
  • 1 egg
* Available at Holland & Barrett

Method


Step 1
Preheat the oven to 250˚C, and line a tray with baking paper.

Step 2
Add all the ingredients to one bowl and mix well before rolling the dough into small balls. Place the balls on your baking tray with at least 2 inches between them. Press down lightly with the back of a fork.

Step 3
Bake for 10 to 15 minutes. Remove from the oven and allow to cool.

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Related Topics

Vegetarian Recipes