Choc Chip Cookies
This weeks recipe of the week comes to us from Janine’s Gluten Free Kitchen. A delicious and easy to make choc chip cookie that is gluten free with an option for vegan. We’ll trust you’ll enjoy this one.
Serving size: 12 large cookies
1/2 cup coconut flour
1 teaspoon gluten free baking powder
1/4 teaspoon salt (optional)
85 grams of nuttelex (or vegan butter)
150g of coconut sugar
100g of almond butter (not too runny)
2 teaspoons of vanilla essence or extract
2 free range eggs
200g dairy free chocolate chips
Fleggs (if not using eggs)
1 tablespoon golden flax meal
3 tablespoons hot water
- In a medium mixing bowl, stir together the coconut flour, baking powder and salt.
- In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the nuttelex, sugar and vanilla at medium speed until well combined, whitish and creamy. This should take between 1 and 2 minutes.
- Add the nut butter and mix for another 20 seconds.
- Add the eggs one at a time and beat on low until well mixed. If you’re using a flax egg this is also when you add it.
- Stir in the flour mixture until well combined, going slowly to prevent spillage.
- Remove from the mixer (if using one) and stir in all the chocolate chips only until they are just incorporated (don’t over stir).
- Put the cookie dough in the fridge and let chill for about 1-2 hours or until the dough is firm.
- Preheat the oven to 170’C and line a large baking tray with baking paper.
- Using an ice-cream scoop, scoop out 12 cookie doughs. The scoop should be filled well but flat to get the same size cookies. If you don’t have a scoop, roll the dough into a log and cut 12 even pieces. Then roll them into balls and place evenly on the tray. With both ways you want to flatten the cookies a little as they don’t spread much.
- Bake for 15-20 minutes or until the cookies are a nice golden brown colour. They’ll be soft when they come out of the oven, but will continue to cook as they cool down.
- If you prefer a firmer, crunchy cookie, continue to bake for another 10 minutes on a slightly lower temperature so they don’t burn.
- Allow to cool completely on the baking tray and store in an airtight container trying not to eat them all at one.
Method for Fleggs
- Mix the golden flax meal with the hot water. Let rest for 5 minutes to thicken. Note that you can NOT just throw some flax meal in the batter. You’ve got to mix the flax with the water separately.
Gluten Free | Dairy Free | Vegan Option
To see more from Janines Gluten Free Kitchen visit her Utube channel here