Chocolate Chip Cookies - Gluten, Dairy, egg & sugar free!
Firstly, you're probably thinking, HOW??? From the title of this blog recipe...But let me tell you it has been a passion, no, a mission of mine to create alternative and allergen free baked goods that still taste delicious for many years now, so I have had lots of practise! Trial and error has given me such confidence in the kitchen using not your bog standard ingredients and it really has been so much fun! Does it always work out how I planned? No! But it has created some laugh out loud moments and so much fun (and mess! usually with the kids 'helping') that it has been worth it.
And now I get to confidently create glorious little darlings such as these cookies for the whole family to enjoy, GUILT FREE.
I am not vegan myself but have gone through a few elimination diets in my time for my own health reasons and I do not believe in boring food or restriction of any sort. I am a massive foodie at heart and don't like being told I can't eat delicious food!
So these pass the taste and health test with flying colours.
Makes 9 chunky cookies...
100g Buckwheat flour
50g Oats (GF)
1 tbsp Desiccated Coconut
1/2 tsp Baking powder
25g Coconut Sugar
50g Ombar Chocolate chopped into chunks (Available from Waitrose)
25g Coconut oil melted
2 Tbsps Honey
1 tsp Vanilla Extract
125 ml Oatly cream (or your favourite dairy alternative yoghurt)
Pre heat the oven to 180C and grease a baking tray/line with baking paper or silicone mat.
In a mixing bowl, combine the flour, oats, baking soda, dessicated coconut and salt. Mix well and set to the side.
In a smaller bowl, combine the cream/yoghurt, coconut oil, coconut sugar, honey, vanilla extract. Mix well until combined, don't panic if it seems to curdle a little.
Make a well in the center of the flour mixture and add the wet ingredients and fold in until sticky and dough like in texture but don't over mix.
Fold in the chopped chocolate pieces
Roll the dough into 9 equal sized balls and place about an inch apart on the baking tray.
As these are quite chunky cookies they will not spread too much so flatten them down a little before you bake them.
Bake for 12-15 minutes until the edges have browned nicely. Remove from the oven and leave to cool on a wire rack (I personally like to eat one or two slightly warmer :D) If they last that long, you can keep them at room temp for 2-3 days or in the fridge for up to 10 days (not in our house!)