Gluten Free Chocolate Chip Cookies
These gluten free chocolate chip cookies have their own fan club. Seriously, they’re so darn good there are protests outside our London club if we ever run out!
No need to get your protest posters ready just yet. We’re sharing our secret recipe so you can make them at home. Best of all, made from oats rather than flour they’ll give you a sweet treat without the bittersweet sugar crash to follow.
Top Tip* Freeze half of the dough and, when you fancy another batch, just defrost and roll it out.
120 g (1⅓ cups) gluten free oat flour (or gluten-free oats blitzed to a fine powder in a food processor)
60 g (½ cup) coconut flour
180 g (2¼ cups) gluten-free oats
½ tsp bicarbonate of soda/baking soda
225 g (1 cup) plus 2 tbsp coconut palm sugar
1 tsp Himalayan pink salt
2 tsp vanilla extract
150 g (¾ cup) coconut oil, melted
3 organic, free-range eggs, beaten*
100 g (⅔ cup) sugar-free dark chocolate, cut into small
* For vegan option substitute with a flax egg
(1 Tbsp flax seeds mixed with 3 Tbsp of hot water)
Preheat the oven to 200°C/400°F/gas mark 6 and line 2 baking trays with parchment paper.
In a large mixing bowl, mix the flours, oats, bicarbonate of soda/baking soda, sugar and salt together. In another bowl, mix the vanilla extract and coconut oil together.
Slowly mix the liquid mixture into the dry mixture. Then slowly stir in the beaten eggs.
Finally, add the chocolate, and, using your hands, mix it in.
Roll 1 dessertspoon of the cookie dough into a small ball and place on a baking tray. Repeat until you’ve used up all the mixture, making sure you leave quite a bit of space between each ball. Using the back of a fork, flatten each ball.
Bake in the oven for 12–15 minutes, until golden brown. Then leave to cool (remember they cook more as they cool down).