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
1/2 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 they 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).