The best recipe for soft cookies that you will love!! Ideal snack for school, work, breakfast etc. Easy, 5 min prep in a single bowl.
Preheat the oven to 180°C/350°F.
Grate/chop/flake the dairy-free chocolate couverture if you don’t found ready in flakes.
Wash the strawberries and cut them into small pieces, sprinkle them with icing sugar and set them aside.
In a bowl, half-melt the plant-based butter (do not let it burn) and add the sugar, vanilla and whisk them a lot, so all butter will melt.
Add the mix of the strawberries with the icing sugar and the liquids that they may have. Continue to whisk slowly.
Add the plant-based milk and continue to whisk. I used a hazelnut chocolate milk.
Sift slowly into the bowl with the mixture, flour, baking soda, baking powder and mix until our ingredients are combined.
Finally, add the grated dairy-free chocolate couverture and mix with a spatula.
Spread a sheet of greaseproof paper on a baking tray. With the help of two spoons, we form 15-16 balls from the dough and place them not to close on the baking tray, pressing them lightly on top to give a relative shape to the soft cookies
Don't worry if their shape isn't perfect, they will take the shape as they baking.
Bake at 180°C/350°F for about 30 minutes . But if you make the soft cookies smaller, you will also reduce the baking time.
Leave the soft cookies in the oven for another 5 minutes with the door open and then put them on a rack to cool down well before eating them.
Servings 0