I'm struggling with going gluten free. As in, I keep eating gluten stuff and being like 'oops!' and then wondering why I get a tummy ache...I know, it's terrible. So I'm trying to sort it out! I'm going to try my best to eat gluten free, and I think this cookie recipe is really going to help me along!
To me these are perfect chocolate chip cookies. Crunchy on the outside, soft and chewy on the inside, deliciously flavoured with vanilla, and speckled with generous chunks of dark chocolate.
Not only are they delicious, they are also sorta good for you! They are made using chickpea flour (gram flour) which is very high in protein and iron! Doesn't mean you should eat the whole batch, but you know you are getting something good when you tuck into one of these babies.
Makes 24 medium sized cookies
Recipe adapted from here
1/2C light brown sugar
1/4C white sugar
2/3C vegetable oil
1/4C dairy free milk
2Tbsp vanilla extract
3/4C gluten free plain flour
1 1/2-2C gram flour
1/2tsp baking soda
3/4C dark chocolate chips/chunks
In a medium mixing bowl whisk together the sugars, oil, milk, cornflour and vanilla until the mixture is nice and smooth. Add the plain flour and 1 1/2C of the gram flour and the baking soda and salt and mix well. You want the mixture to be quite stiff as you are going to roll it into balls, so it needs to not be too sticky to handle, so add another 1/2C of flour if it is not stiff enough. Fold in the chocolate chips and refrigerate for 30mins.
Preheat the oven to 350/175. Line a baking tray with grease-proof paper and set aside.
Remove the dough from the fridge and, using an ice cream scoop to portion the dough out, roll into balls and flatten into disks. Place on the baking tray and bake for 12mins, until the outsides are crisp but the insides are still nice and soft. Using a spatula, transfer the cookies from the baking tray onto a wire rack to cool. (Although they are super delicious warm!)
Store in an airtight container for up to a week.