Triple Chocolate Buttermilk Cookies (Lactose Free!)
Welcome back to another delicious lactose free recipe. For this weeks recipe I wanted to do something that was over the top, chocolatey and delicious. I came up with these delicious cookies that are fudgy and stuffed with three types of chocolate.   I used the buttermilk that was leftover from making my own lactose free butter. Check out my recipe to learn how to make your own lactose free buttermilk.   The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.  
Servings: 1 yield(s)
Prep Time: 45 mins
Cook Time: 15 mins
Total Time: 60 mins
Ingredients
  • 3 & 1/2 cup Plain flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 3/4 cup Cocoa powder
  • 2 cup Icing sugar
  • 1/2 cup Melted Lactose free margarine (Brand used - Nuttellex)
  • 1 tsp Vanilla extract
  • 2/3 cup Lactose free buttermilk (follow my recipe to make your own)
  • 2 cup Milk Chocolate Chips (Brand Used - Sweet William )
  • 1 cup White chocolate buttons (roughly chopped) (Brand Used - Sweet William )
  • Handful dark chocolate buttons (Brand Used - Sweet William )
  • Baking trays
  • Baking paper
  • Sieve
  • Piping bag
Instructions
  1. In a large bowl add the flour, baking powder and salt.
  2. Sift in the cocoa powder and stir well.
  3. Sift in the icing sugar and stir well.
  4. Add in the melted margarine, vanilla and buttermilk. Stir to combine.
  5. Add in the milk chocolate chips and stir well.
  6. Add in the roughly chopped white chocolate chips and stir.
  7. Cover the bowl with clingwrap and leave to rest in the fridge for an hour.
  8. Preheat your oven to 180°C and line two trays with baking paper.
  9. Use a ice-cream scoop to scoop out balls of the dough. Use your hands to roll them into balls. Place them onto the tray. Make sure to leave a gap in-between them.
  10. Use your hands to flatten the cookies slightly.
  11. Bake for 15 to 20 minutes until they are cooked.
  12. Leave to cool down.
  13. Place the dark chocolate into a microwave proof bowl. Place in the microwave for twenty seconds. Stir using a metal spoon. Place back in the microwave for another twenty seconds. The mixture should have melted slightly. Stir until the rest of the lumps have melted through. The residual heat should be enough to finish melting the other lumps.
  14. Spoon the chocolate into the piping bag.
  15. Cut a small amount of the piping bag so it creates a small hole. Grab the fudge out of the fudge and drizzle the dark chocolate over each cookie. Leave to set.
  16. Serve, devour and enjoy.
  17. Congratulations you have finished making triple chocolate buttermilk cookies.