When I was growing up, I loved making chocolate chip cookies. I have a great memory of biting into a warm, chewy, gooey cookie – yum!
In the last year, my son has become more and more interested in helping me in the kitchen. Anything from peeling potatoes to cutting the end off green beans to stirring the cooking pot, he’s into it. Since he started school in September, we have a good 3-4 hours of free time after I pick him up and I like to do little activities with him during this time.
We do a lot of cooking together but not as much baking. I wanted to create that special feeling of biting into a warm cookie for him, so we started experimenting with cookie recipes at the end of last year.
We finally got the recipe right this week, so I’m so pleased to share my gluten-free ‘chocolate chip’ cookies with you.
Makes 10-12 cookies, depending on how big you like them!
What you need:
– 80g organic oats (I like using Flahavan’s Jumbo Oats)
– 130g almond flour (make your own by grinding up some almonds!)
– 4 tbsp coconut sugar (I prefer this sugar because it has a lower glycemic load, so it won’t spike your blood sugar as much and it also adds a lovely caramelisation to the cookies when they are baking)
– 1 heaping tsp ground cinnamon
– 2 tbsp cacao nibs
– 1/2 tsp baking soda
– 2 large eggs
– 2 tsp vanilla extract
– 25g melted butter
How to make them:
- Preheat your oven to 180ºC and line a large baking sheet with parchment paper or a non-stick baking mat. Set aside.
- In a large mixing bowl, combine the oats, almond flour, coconut sugar, cinnamon, cacao nibs and baking soda. Ensure there are no clumps left in the almond flour.
- Melt the butter in a saucepan, keeping an eye on it so that it doesn’t start to brown.
- Add the eggs and vanilla extract to the mixture and stir.
- Slowly pour in the butter and mix until all the ingredients are fully combined and you are left with a sticky, gooey dough.
- Using a big tablespoon, scoop out the dough and drop it on to the parchment paper / non-stick baking mat. If you want evenly sized cookies, gently flatten them with the back of the spoon. Make sure to leave 2-3 cms between each cookie because they will spread when they bake.
- Bake for 9-10 minutes, until the edges begin to turn golden brown. They will be slightly soft when they are baked – that’s a good thing!
- Remove the cookies from the oven and let them cool for 10 minutes before transferring them to a cooling rack to cool completely.
- To make them extra decadent, drizzle some almond butter on top. Yum!