I’m not one to toot my own horn, but these have to be some of the best chocolate chip cookies that I’ve ever tasted. This has to be one of the best recipes I’ve ever created, super simple and so incredibly yummy. The recipe is entirely gluten free, dairy free and refined sugar free.
Did someone say healthy cookie??? Yes please! As much as I try and maintain a healthy diet the majority of the time. I am a constant snacker, and crave sweet over savory. Which often ends up with me stuffing my hand in the biscuit jar, and even though the majority of my diet is healthy this doesn’t mean you have to miss out on this recipe.
These cookies are soft baked perfect for dipping into your favourite warm milk, crumbly yet soft and oh so tasty. These aren’t your typical store bought cookies, as they have more of a cake texture and they melt in your mouth when you bite into them. Heavenly if you ask me.
I often make multiple batches to find the perfect recipe, but on this occasion I threw everything in a bowl and it worked on the first go! Since then I’ve then made it a second time so I could right down the ingredients to share with you. I suggest using your intuition when it comes to this recipe,to obtain the desired consistency.
- 2 tablespoons vegetable oil
- 1 tsp vanilla extract
- 3 tablespoons honey or maple syrup
- 1 large egg
- 1 cup of blanched almonds
- 3 tbsp of buckwheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup DF chocolate chips
Start by preheating your oven to 180C and line your tray with baking paper. As I find blanched almond flour to be incredibly expensive, I like to buy a bag of blanched almonds at my local Lidl and blend in my nutribullet (The entire bag is just over £1) Sieve all the dry ingredients into a bowl, and in a separate bowl combine all your wet ingredients. Create a well in the centre of your dry ingredients, and add your wet ingredients.
Mix until well combined, and fold the chocolate chips into the batter. Bake for 10 minutes until the edges are golden brown