Plant-based allergy-friendly cookie recipe for the whole family to enjoy

When it comes to baking, Lucy Parr, author of The Friendly Baker, is on a mission to create recipes for different kinds of diners and dietary requirements. In her cookbook, Lucy has created 75 naturally plant-based recipes that are great for the entire family and cater to different allergies and intolerances such as dairy, egg and peanut.

What’s more, just because they’re inclusive, it doesn’t mean that the bakes are lacking in any flavour and each recipe is unbelievably delicious. So, from crème brûlée to raspberry and vanilla cookies, here’s four recipes that you’ll want to try…

Raspberry and vanilla pinwheel cookies

Makes about 20


  • 250g plain flour
  • 2 tbsp cornflour
  • 1⁄4 tsp salt
  • 1⁄4 tsp baking powder
  • 200g dairy-free butter
  • 180g caster sugar
  • 1 tbsp dairy-free milk
  • 1⁄2 tsp vanilla extract
  • 5g or 2 tbsp freeze-dried raspberry pieces
  • 1⁄4 tsp natural raspberry flavouring (optional)
  • 1⁄4 tsp natural pink food colouring
  • 1 tbsp sprinkles


Crème brûlée

Serves 4


  • 11/2 tbsp cornflour
  • 11⁄2 tbsp dairy-free milk
  • 250ml dairy-free double cream
  • 45g caster sugar
  • 1 tsp vanilla extract, or the seeds scraped from 1⁄2 a vanilla pod
  • 2 tbsp granulated sugar


Tip: Why not add a small handful of raspberries to the ramekins under the custard, or perhaps add lemon zest instead of the vanilla? Another nice variation is using espresso coffee rather than the milk to slake the cornflour, to make a rather delightful coffee crème brûlée.

Apple galette

Serves 6


  • 1⁄2 pack of ready-made puff pastry
  • 1-2 crisp eating apples
  • 10g dairy-free butter, melted
  • 2 tbsp caster sugar
  • Icing sugar, to finish


Tip: Make a spiced apple galette by spreading 2 tablespoons of Lotus Biscoff spread onto the pastry before adding the apples, and adding half a teaspoon of cinnamon to the caster sugar.

Mini devil’s food cakes

Makes 12


  • 120ml hot water
  • 25g cocoa powder
  • 120ml dairy-free milk
  • 80g golden syrup or maple syrup
  • 60ml sunflower oil
  • 1 tsp white wine vinegar
  • 1 tsp vanilla extract
  • 55g caster sugar
  • 135g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • Pinch of salt

For the icing

  • 100g dairy-free dark chocolate
  • 60g dairy-free margarine
  • 50g icing sugar
  • 1 tbsp dairy-free milk
  • 1⁄2 tbsp golden syrup or maple syrup


The Friendly Baker by Lucy Parr (Meze Publishing, £23) is out now. It is available at mezepublishing., Amazon and bookshops, including Waterstones

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