Gluten Free Chocolate Chip Cookies


I was looking for a chocolate chip cookies recipe that was gluten-free friendly to bake for my friend and I came across this recipe from ‘The Naturalist’ blog. Although mine didn’t quite look the same as the picture (as I was unable to get hold of some ingredients,) so I had to improvise (this is why you should always stick to what the recipe says… oops;)) they still tasted yummy!

I thought I’d share the adapted recipe I tried for these tasty little treats. I also filmed a  video showing you how I make these! But the recipe is also down below for those who prefer!


150g ground almonds
1/4 cup milk chocolate chips
1/2 tsp baking powder
1/2 tsp mixed spice
1/2 tsp cinnamon
1/4 tsp pink himalayan salt
1 egg
1/2 tsp vanilla extract
3tbsp dark brown sugar
3tbsp coconut oil


  • Pre-heat the oven to 170 degrees C/ Gas mark 4 and line a baking tray with grease proof paper.
  • In a large bowl, mix together all the dry ingredients (including the chocolate chips).
  • In a smaller bowl, mix together all the wet ingredients.
  • Combine the wet and dry ingredients and mix until a dough forms (if your mixture is a bit too wet, place in the freezer for about 5 minutes to harden slightly).
  • Once set, mould the mix into tbsp sized balls and place on the baking tray, flatten the balls with the palm of your hands (and top with a few more chocolate chips if you wish).
  • Place the tray in the oven and bake for 9-10 minutes, until golden brown (keep an eye on them so theyimg_6701 don’t burn as they cook quickly).
  • Once done, leave to cool completely for 15-20 minutes (otherwise they will crumble) and then transfer to a cooling rack for another 5 minutes
  • Enjoy! (These cookies will keep in an airtight container for 3/4 days).


Sophie x


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