[donotprint] Wednesday two weeks ago just as we finished up a quick circuit workout in the gym one of the guys stands up and says.. “Nice way to start my birthday!” and then proceeds to scarper at a rate of knots. I like knowing in advance when it’s someone’s birthday so you can at the very least give them a card and greet them with an extra enthusiastic smile!
Luckily enough we had another workout planned that evening so I hot tailed it home and whipped up a dozen chocolate chippers! A new recipe, one which I’d meaning to try out for a while; I’d actually baked a dozen the week previous but the ingredient mix hadn’t produced a cookie like texture, they’d ended up far too cake like.
This time round I cracked it!
Gluten free, low sugar, chocolate chip cookies, dairy and egg free to boot! Of course I had to taste test one before bundling them up on a plate and tying a birthday bow around them once covered Trying only one of the dozen was quite the challenge… they were delicious. Slightly chewy, chunky, infused with coconut and almond flavours, a wonderful nutty, buttery texture, cookie perfection!
I was delighted and even more so when after the evening training session they ended up making the rounds amongst the stragglers and the instructors kids; the little toddler milled through one of them! I love when kids munch in to my healthier alternative treats!
They were incredibly easy to make, the only slightly arduous part was moulding them in to nice cookie shapes. I put in a little more effort then was probably necessary or that I would in future seen as they were being baked as a gift.
Delicious, wholesome cookies, way better than anything shop bought and they’ll leave your kitchen with an intense lingering waft of buttery coconut.
Unfortunately I can’t tell you how they hold up over time as they were gone within about 6 hours of having been baked! All the more reason to whip up another batch in the near future don’t you think!
Do you ever make homemade gifts for friends birthdays? [/donotprint]
Chocolate Chip Cookies (gluten free, vegan)
Servings – 12 cookies
Preparation Time – 20 minutes
Cooking Time – 10 minutes
- 1 cup (120g) almond finely ground meal/flour
- 1 cup (100g) oat flour (ground from oats in a food processor)
- 1/4 tsp baking soda
- 2 tbsp maple syrup
- 1/4 cup (55g) coconut oil melted
- 1 flax egg (1 tbsp ground flax + 3 tbsp water)
- 1/2 tsp cinnamon
- 2 tsp vanilla extract
- 1/3 cup (55g) dark chocolate chips (dairy free)
- Preheat oven to 180C (350F).
- Whisk together flax and water and set to one side for 15 minutes.
- Mix together almond meal, oat flour, baking soda, and cinnamon.
- Mix together coconut oil, maple syrup and flax egg. Add wet to dry and stir well to combine. It might look a little dry but once you get your hands in and thoroughly mix it will be a nice cookie dough consistency.
- Knead in chocolate chips before dividing in to 12 balls. Place each ball, formed between the palms of your hands, on a non stick baking tray or lined with baking parchment and press down to form small cookie rounds with your finger tips. The cookies will rise a teeny tiny bit but won’t really change shape while baking so create your desired shape and size.
- Bake in the preheated oven for 10 minutes. Allow to cool for 3-5 minutes on the tray before transferring to a wire rack to cool completely. Serve with a tall glass of almond milk for ultimate enjoyment!