The Best Ever Choc Chip Cookies
We don't know whether its the gloomy cold Melbourne skies, or just a phase, but lately we've been all about the cookies. On the blog and behind the scenes too.
Just give us all of the cookies and no one gets hurt! Gluten free choc chip cookies, please! Our idea of the perfect cookie is ones thats perfectly crispy on the outside and oh so soft and fluffy on the inside, full of extra goodies. Oh and they have to stay soft for at leeeast 7 days after baking (we'll just pretend that they actually last that long).
This recipe is our latest cookie go to and we honestly made it a good 5 or 6 times before sharing it, so it's been checked and taste tested quite a few times. Whatever the weather is like where you are, these easy chocolate chip cookies are sure to satisfy all of your cravings.
- 1 1/2 cups almond meal**
- 1/2 cup oat flour (blended oats) - we use certified GF oats, please check that yours are too!
- 3/4 teaspoon baking powder
- 1 teaspoon cinnamon
- A few sprinkles of salt (we just grind the salt grinder 2-3 times)
- 2 teaspoons vanilla
- 2 organic free range eggs
- 1/4 cup coconut sugar
- 1/2 cup coconut oil
- 1/2 cup very dark chocolate chips
Optional (delicious) add ins:
- Macadamia nuts
- Dried cranberries
- Chopped dates
Line a cookie sheet with baking paper and preheat the oven to 170 d C.
Mix the eggs, sugar and coconut oil until they are nice and combined. The mix should be glossy and well incorporated. Next, mix through the vanilla, cinnamon and baking powder. Mix, mix, mix. The baking powder will bubble sightly - great!
Next, add the oat flour (measure this after blending oats), almond meal and salt, mixing to combine after adding each ingredient. Fold in the chocolate chips.
Using a tablespoon, scoop out balls of the dough onto your lined sheet, ensuring each cookie has an even amount of choc chips. They will flatten in the oven.
Bake for 8-10 minutes, until golden brown around the edges. These cookies will harden after cooling, so don't stress! Enjoy!
** You can substitute this for gluten free flour if you want more "cookie dough texture" type of cookies, think softer and slightly more fluffy