Chocolate chip cookies

Chocolate chip cookies

Dairy free, gluten free, nut free, vegan

By
From
The Healthy Convert
Makes
16
Photographer
Elisa Watson, Jeremy Butler

Ingredients

Quantity Ingredient
1 teaspoon chia seeds
80g coconut oil
155g rapadura sugar
1 teaspoon vanilla extract
150g gluten-free plain flour
1/2 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
60g vegan chocolate, cut into 2 cm chunks
1/4 teaspoon ground sea salt

Method

  1. In a small bowl, thoroughly mix the chia seeds and 20 ml water. Set aside to become gelatinous.
  2. In a bowl, beat the coconut oil and sugar with an electric mixer for 3–4 minutes until creamy and combined. Add the chia mixture and vanilla, and beat until well combined.
  3. In a large bowl, sift flour, baking powder and bicarbonate of soda. Add the wet ingredients and mix with a spatula until combined. Gently fold through the chocolate chunks and sea salt. Refrigerate the dough for 20 minutes.
  4. Preheat the oven to 180°C (160°C fan forced). Line two 38 cm × 25 cm baking trays with baking paper.
  5. Using wet hands, scoop a tablespoon of the mixture, roll it into a ball and place on the baking tray. Repeat with the remaining mixture. Be sure to leave plenty of room between each cookie as the dough will spread!
  6. Bake for 10–12 minutes.
  7. Remove from the oven and cool on a wire rack before eating.
  8. Store remaining cookies in the fridge for up to 4 days.
Tags:
wholefood
allergy-friendly
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again