Gluten-free chocolate chip cookies recipe
Gooey, chocolatey, but without the gluten, wheat or sugar. These are even better the next day and should be enjoyed with a glass of cold hazelnut milk.
Once you have got the hang of these, you can obviously play around with the recipe. We like to substitute white chocolate and dried blueberries for the dark chocolate, and add milk chocolate and toasted pecans, or walnuts or hazelnuts in with the dark chocolate in the original recipe.
This recipe makes 24 cookies.
Ingredients
- 280 g gluten-free flour
- 2 tsp baking soda
- 0.5 tsp sea salt
- 200 g dark chocolate chips or chunks
- 50 ml agave nectar
- 200 ml maple syrup
- 125 g unsalted butter, melted
- 1 tbsp vanilla extract
- 1 pinch sea salt, for sprinkling (optional)
Details
- Cuisine: English
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 24
Step-by-step
- Heat the oven to 180°C/350°F/gas mark 4. Line a baking tray with baking paper.
- Mix together all the dry ingredients in a medium bowl (including the chocolate chips or chunks).
- Mix together all the wet ingredients in a small bowl.
- Add the wet ingredients to the dry ingredients, and stir until they are well combined, but do not over-mix.
- Drop spoonfuls of the cookie dough on to the prepared baking tray. Lightly sprinkle with sea salt if desired.
- Bake in the oven for only 11 minutes, and allow the biscuits to cool on the tray for 1 minute before transferring to a cooling rack.
Recipe taken from Leon Brownies, Bars and Muffins
You might also like
Chewy milk chocolate chip cookies