My (crazy) saturday night was experimenting with altering the cookie recipe that I used at my gluten-free course at the River Cottage HQ. Not many of my gluten/dairy free treats taste like the real deal but, I can assure you that these definitely do. They are sugary, soft, chewy and chocolately just like real chocolate chip cookies should be! I was doubtful with the recipe that I had created - so I was pleasantly surprised at the outcome! I rewarded myself by eating half the batch...oops!
There are a few different unusual flours that I am using in this recipe to get the gluten-like texture that makes these cookies so good! I found most of the flours in my local health food shop, so I am sure you could too. Or just buy them online!
I have added chocolate chunks to mine, but of course you can be creative and add fruit or nuts instead!
The great thing about this cookie dough is that you freeze it before you bake it. (It tastes just as good frozen!) This means you can take as much or as you little as you need - then pop it back in!
I also have found an alternative to egg for this recipe - its made using flaxseed.
I'm excited to share this recipe with you - so here is my gluten free, dairy free, egg free, unrefined sugar chocolate chunk cookies!
You Will Need:
75g of Coconut Nectar Sugar
50g of Coconut Oil
One Teaspoon of Vanilla Essence
One Flaxseed Egg or Free Range Egg
40g of Ground Almonds
5g of Flaxseed
One Teaspoon of GF Baking Powder
20g of Tapioca Starch/Flour
50g of Brown Rice Flour
Pinch of Sea Salt
One bar of 85%/90% Dark Chocolate
(Optional - Two Tablespoons of Cacao Powder for Double Chocolate Chunk Cookies)
For the Flaxseed Egg -
1 Tablespoon of Flaxseed Meal
2.5 Tablespoon of Water
In a saucepan over a low heat mix the ingredients together until completely combined and put to one side.
In a mixing bowl cream the sugar and coconut oil together - I find the best way is to use a back of a wooden spoon - the mixture should become lighter in colour and fluffy. Then add your flaxseed egg (or normal egg) and vanilla essence then mix everything together.
In another bowl add all your flours and salt then combine together - then add the wet and dry mixture together and combine. Break your chocolate into small chunks then stir through the mixture! The mixture should look like cookie dough but still be slightly moist!
Lay out a sheet of cling film and put the mixture onto the top part of a cling film - then wrap into a ballotine and tighten at both ends. Pop into the freezer for around 2/3 hours!
How to make a cookie ballotine:
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| Put into a ball on a sheet of cling film |
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| Pull the top sheet over the ball of dough |
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| Squeeze out the mixture in the cling film so that it looks like a sausage and keep rolling! |
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| Tighten the ends by twisting the cling film. |
Once the ballotine has frozen you can bring it out of the freezer ready to cut into your cookie shapes!
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| This makes it much easier to cut into cookie shapes! and means you can store it for however long you want! |
Lay them out on a baking parchment lined tray and space them as they do spread a little! Pop into the oven at around 160 Degrees (fan oven) for around 12-15 minutes, or until they go golden brown at the edges!
The important part is to leave them to cool so that the sugar can harden and they don't fall apart!
Your cookies are then ready to eat!
Enjoy!
MB
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