Gluten Free Chocolate Chip Cookies
1 Picture
Ingredients
- Wet Ingredients:
- - ¾ cup apple sauce
- - ¼ cup maple syrup
- - 2 tsp vanilla
- - 1/3 cup coconut oil (melted)
- Dry Ingredients:
- - 1 cup brown rice flour
- - ½ cup quinoa flour
- - 1 tsp baking soda
- - ½ cup blueberries
- - ½ cup dairy free choc chips
- - pinch of sea salt
Details
Servings 15
Level of difficulty Average
Preparation time 10mins
Cooking time 20mins
Cost Average budget
Adapted from healthyeatingandliving.ca
Preparation
Step 1
Preheat your oven to 300F.
Step 2
Melt the coconut slowly in a small pot on the stove-top.
Step 3
In a bowl, mix the flours and the baking soda.
Step 4
In a separate bowl, mix all the wet ingredients together except for the coconut oil.
Step 5
Blend the wet and dry mixtures together.
Step 6
Slowly fold in the chocolate chips and blueberries.
Step 7
Gently mix in the coconut oil until it's fully incorporated.
Step 8
Line a baking tray or cookie sheet with parchment paper, then drop 1 tablespoon of batter onto the sheet.
Step 9
Fill the tray until your batter is finished, then bake for 18-20 minutes.
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Chef Tips and Tricks
Looking for something indulgent? These velvety chocolate beetroot cakes will hit the spot.
INGREDIENTS
- 1.3 cups beetroot
- 2 eggs
- 2 tablespoons oil
- Juice of 1/2 lemon
- 4/5 cup flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- Melted dark chocolate
METHOD
- Preheat the oven to 350° F.
- Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
- In a bowl, whisk together the flour and sugar.
- Add the blended beetroot mixture, and mix until smooth.
- Add the baking powder and mix until fully incorporated.
- Pour the batter into silicone cake moulds.
- Bake for 30 minutes, or until you a pick comes out clean.
- Top with melted dark chocolate, and enjoy!
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