Gluten, Lactose, Yeast Free Nigella’s Cookie Dough Pots (Tanya Bakes – Tanya Burr Cookbook Recipe)

Hello Adventurers!

Now, I will let you in on a little secret before I get into this post today.  I actually wanted to post this last week as my Valentine’s Day post as this is what I would like to be served on Valentine’s Day, but I was too ill to make and film this last week.  So I switched the weeks around and posted my ‘Gluten Free Candy Cupcakes’, link here, instead.  Now that we have got that small anecdote out of the way, today I am going to show you how to make Tanya Burr’s recipe, ‘Nigella’s Cookie Dough Pots’ from her amazing cookbook ‘Tanya Bakes’.  Don’t forget to check out my video at the end of this blog post!



110g Butter, softened (I like to use lactofree butter)

85g Light Brown Muscovado Sugar

1 Medium Sized Egg

1 tsp Vanilla Extract

150g Gluten Free Self Raising Flour

1/4 tsp Salt

80g Dairy Free/Lactose Free White Chocolate, cut into small squares

80g Dairy Free/Lactose Free Milk Chocolate, cut into small squares


Measuring Spoons

7cm Ramekins x 6

Spray Oil

Pastry Brush

Large Mixing Bowl

Wooden Spoon/Electric Hand Whisk



Measure out and prepare all of your ingredients and preheat your oven to 180C/160C Fan/Gas Mark 4.  Also spray each of your ramekins with some spray oil and, using your pastry brush, spread the oil all around the inside of the ramekins so that they are well covered, then place them off to the side until you are ready to bake.

Grab your large mixing bowl, wooden spoon/electric hand whisk, spatula, butter and sugar.  Place your butter and sugar into your mixing bowl and mix together until nice and creamy.

Now grab your egg and vanilla extract, add them into your mixing bowl, and mix until well combined.

Once this is done, grab your flour and salt, add both to your mixing bowl and, again, mix until well combined.

After that, grab both your white and milk chocolate pieces and add them in one go to your mixture, and for one final time, mix until your chocolate pieces are well distributed throughout your mixture.

Now grab your prepared ramekins and, using your spatula, or whatever you prefer, spread your mixture evenly between your ramekins.

Place your ramekins into your preheated oven for ten to fifteen minutes.  I judged that mine were finished baking by the tops of each cookie dough pot being golden, and when shaken, there was little movement from the mixture.

Serve immediately and enjoy!

I hope you love this recipe as much as I do!  Let me know what you thought of this post in the comments below, also tag me on Instagram, @vickiiesadventure, link here, and the hashtag: #bakingwithvickiie so you can show me your lovely creations!  Please share this post with your friends and family if you think that they will enjoy it!  Also, be sure to see my shop, link here, where you can get most if not all you need to make this creation!

Remember be brave, be happy, be kind, be you!

See you next time…


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