125g dairy-free spread or margarine

100g golden caster sugar

2 tbsp soy alternative to milk

½ tsp vanilla extract

150g plain flour

1 tsp baking powder

3 x 35g Free From chocolate bars, chopped

Step 1:

Begin by preheating your oven to gas mark 4, or 180°C (160°C for fan ovens). Line two baking sheets with parchment paper for easy clean up. In a bowl, combine the dairy-free spread with the sugar. Use either an electric hand whisk or a wooden spoon to beat the mixture until it becomes creamy.

Step 2:

Next, incorporate the soy alternative to milk and vanilla extract into the creamy mixture, beating until well combined. Sift in the flour, baking powder, and a pinch of salt, then stir until a dough forms. Once the dough is ready, gently fold in the chopped chocolate pieces.

Step 3:

Using a small ice-cream scoop or two dessert spoons, portion heaped mounds of dough onto the prepared baking sheets. Each mound should weigh about 40g. Bake the cookies in the preheated oven for 16-18 minutes, or until they are lightly golden with slightly darker edges. Once baked, remove the cookies from the oven and allow them to cool on the trays for a few minutes to firm up. Then, transfer them to a wire rack to cool completely before serving.