If you love chewy chocolate chip cookies then this recipe is for you!!! These dairy free cookies taste so good you won't even be able to tell there is no butter in them.
When I bake these I have to make a double batch because the kids love them so much. They aren't a healthy cookie, there's a lot of sugar going on here but they are so delicious and a nice treat!
I use the Sweet William Dairy Free Mylk Chocolate Buttons for these and I just give them a rough chop but you can use any dairy free (or dairy) chocolate you prefer.
How chewy they turn out will depend how long you cook them for, to get the nice chewy centre you want to bake them until they have browned around the edges and there is light colour on the bottom...they're also yummy crunchy so just keep an eye on them while they're baking. 
Ingredients:
1/2 cup Coconut Oil
1/2 cup Nuttelex (or other dairy free butter)
1 cup Brown Sugar
1/2 cup Raw Castor Sugar (I sometimes sub in Coconut Sugar here which is yummy!)
1 teaspoon Vanilla Essence
2 Eggs
2 3/4 cup Plain Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 1/2 cups Dairy Free Chocolate Chunks (chocolate chips or roughly chopped buttons or block)
1. Beat the oil, butter and sugars together in a big bowl, add the vanilla.
2. Beat in both eggs to the mix.
4. Add the chocolate and carefully mix until everything is combined, it may be easier to use your hands at this point.
6. Roll tablespoons of dough into balls and place on the tray with space, these cookies do spread. I like to give them a little squish with a fork before putting them in the oven.
7. Bake for 15-25minutes or until golden brown around the edges (or until to your liking).
This recipe makes approximately 30 cookies!!!
The dough does contain eggs so please don't taste test before they're cooked even though its super tempting!!!
These turn out nice and chewy but as they cool they do get a little more crunch, we like to eat them warm and they are super yummy with some ice cream for a quick and easy dessert!!!
