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Choc Chip Cookies (Gluten Free/ Vegan/ No Refined Sugar)


WARNING: You won’t be able to have just one. These cookies are literally one of the best things we have created, they are so quick to make and are extremely delicious. The combination of the cinnamon and dark chocolate creates the perfect comfort cookie that just melts in your mouth. Also using flax egg in the recipe means you can eat your batter without worrying about eating raw egg.


Serves: 14 cookies (size dependant)

Prep time: 5 minutes

Cook time: 10-15 minutes


Ingredients:

  • 1 ⅓ a cup of oat flour

  • ¼ of a teaspoon of baking powder

  • ½ a teaspoon of baking soda

  • A pinch of salt

  • ½ a teaspoon of cinnamon

  • 2 flax eggs

  • ½ a cup of dark choc chips

  • ¼ of cup + 2 tablespoons of coconut oil (not melted)


Steps:

  1. Preheat your oven to 190C fan-forced and line a tray with parchment paper

  2. In a food processor add in all of the ingredients except for the choc chips, blend until the ingredients are well combined.

  3. Pour your chocolate chips in the mixture and then pulse a couple of times until the choc chips are equally distributed.

  4. Roll your dough into your desired cookie size (we made 14 cookies) and then place on the parchment paper. Don't worry if your cookies are too close together and they don't grow much in size.

  5. Bake in the oven for 10-15 minutes. We did 12 as we wanted them to be a little doughy as well as a little chewy.

  6. Transfer to a cooling rack and then let them cool for about 15 minutes.

  7. Enjoy! Eat them warm or they can last a week in an airtight container.

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