Soft and chewy chocolate chip cookies — all the texture and flavour of the classic without any gluten or dairy. The only problem? You won’t be able to stop at just one!
- ½ cup coconut oil, melted (110 ml)
- 1/3 cup coconut sugar (45g) or rapadura
- 1 large egg, at room temperature
- 1 tsp vanilla paste or extract
- scant ½ tsp flakey sea salt
- 1 cup chickpea (besan) flour (130 g)
- ½ cup almond meal (50g) OR brown rice flour (55g)
- 1 tsp baking powder
- ½ cup dark chocolate chips OR chopped 70% chocolate (80g)
Preheat oven to 350°F (180°C). Line two oven trays with baking/parchment paper.
Tip melted coconut oil, sugar, egg, vanilla and salt into a large bowl and stir well with a metal spoon until it looks like thick goo.
Add flour, almond meal, baking powder and chocolate to the bowl and mix well. Scoop dough onto lined trays with a 1 Tbsp measure to make 20 smaller cookies, or divide dough into 12 to make larger ones.
Bake 6 – 7 minutes until just golden on the edges. Cool on tray for 3 minutes (minimum) to let them firm up a bit before moving into a rack to cool completely. Store in a container in the fridge, try to not eat them all in one go.
COOK’S NOTES & SUBSTITUTIONS
- Yes, the egg needs to be room temperature so it doesn’t cause the coconut oil to harden on contact. For simplicity I place the egg, still in its shell, in a glass of very warm water for 5 mins before cracking it into the bowl. You can probably replace the egg with a chia egg or commercial egg replacer however I haven’t tested it yet.
- I’ve used US measuring cups, hence the lower mls/weights. This will work for AU or British cups too, just make sure to measure all ingredients with the same set so you don’t end up with too much oil.
- For a sweeter cookie increase sugar up to ½ cup.
- If the batter seems a bit oily before you bake it don’t worry, the cookies will be fine. Coconut oil should be fine to replace with another oil such as olive or macadamia however I haven’t tested it yet.
- No, I do not have any suggestions for replacing the chickpea flour with another flour, it acts very differently in regards to absorption than most GF flours. You can try a general GF blend at a 1:1 replacement however you may be better off with another recipe.
- I do prefer using almond meal over brown rice flour however both work well. Buckwheat or millet flour in place of the almond should be fine as too.
- NATURALLY: gluten free // dairy free // soy free // refined sugar free
- OPTION FOR: nut free