Choc Chip Cookies

These cookies are gluten free, grain free and dairy free. Even if you’re not following a “special” diet, these are a speedy way to produce a tasty home baked treat in under half an hour.

plate of cookies

This simple recipe meets all my requirements in a cookie. They’re crunchy on the outside, but still slightly soft and chewy in the centre. Using orange flavoured chocolate drops adds an element of surprise to the unwary; it’s never a bad thing to elicit an “ooh” over the tea pot!

 

ingredients

You’ll probably have most of the ingredients in your store cupboard. Do look out for the Beyond Dark* chocolate drops, they are great quality. The taste is delicious and they hold their shape well for baking which is very important in a choc chip cookie.(*Not sponsored)

This recipe makes 12, just enough to nibble a couple while still warm from the oven and then serve to friends with a pot of tea!

Ingredients

1 egg

1 teaspoon of vanilla paste

Pinch of salt

½ a teaspoon of baking powder

150g ground almonds

1 tablespoon of warmed coconut oil (or use soft butter instead)

75g golden caster sugar

35g bag of Beyond Dark chocolate drops (hints of orange flavour).

Method

Preheat the oven to gas mark 4 (or the equivalent for your oven) and line a baking tray with greaseproof paper.

Put a tablespoon of coconut oil in a small ramekin and put in the bottom of the oven to warm.

Lightly beat the egg with the salt, baking powder and vanilla paste.

Add the warmed coconut oil, sugar and ground almonds, combine to a “clumpy dough”, but don’t expect it to form a pastry, it will be soft and crumbly.

Add the chocolate drops, mix lightly to combine.

Using your hands, form small balls of dough (about the size of a walnut) and place on the baking tray. Flatten the balls lightly (if you slightly dampen your fingers with water it helps to stop the mixture from sticking to your fingers).

Bake in the oven for 15 – 20 minutes. Ovens vary; you’re looking for a bake which is browned on top, but still slightly soft to the touch.

Transfer to a baking sheet to cool (if you can wait that long).

Store in an airtight tin for 2-3 days.

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  • I’m Tracey Todhunter. I’m a freelance writer. specialising in green / ethical living – with a “sideline” in craft!

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