Gluten and dairy free chocolate chip cookies

IMG_20161106_121621.jpg

 

Serves: 12-14

Prep time: 10 mins

Cooking time: 15-20 mins

Difficulty: Easy

 

 

 

 

 

Ingredients:

  • 12 oz plain flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 tablespoons coconut oil (melted)
  • 4 tablespoons olive oil
  • 6 oz coconut sugar
  • 2oz stevia
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • two generous handfuls of raw cacao chocolate chips

 

Method:

  • Preheat the oven to 180 degrees
  • Line a baking tray with coconut oil
  • Melt the coconut oil in the microwave (30 secs, stir, 30 secs, stir)
  • Add the coconut oil, olive oil, coconut sugar, maple syrup, vanilla extract and stevia to a large mixing bowl.
  • Beat in the two eggs.
  • Sieve the flour, baking powder and salt over the top.
  • Add the chocolate chips and gently fold together.
  • Cover with cling film and chill for 30-60 mins
  • Divide the mixture into heaped tablespoon sized blobs onto the baking sheet. Make sure the raw cookie blobs are evenly spread as the mixture will spread in the oven.
  • Bake for 15-20 mins.
  • Allow to cool completely on a wire cooling rack.
  • Store in an air tight container for up to a week!

 

Who doesn’t love cookies?! These are a great sweet treat, and especially fun to make with little ones. I love to add raw chocolate chips to the mix, but feel free to go off piste. I reckon chopped nuts would be a great addition too.

 

 

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