Well I put the question to a vote on my facebook page and it was a resounding plea for the recipe for my gluten-free, chewy choc-chip cookies  – so here you go!

Enjoy XX

makes about 15-18 cookies

INGREDIENTS

3 cups (350g) almond meal

50g coconut oil

1 teaspoon bicarbonate of soda

1 teaspoon vanilla extract

2 organic free-range eggs

. cup (85g) medjool dates, pitted

. cup best quality dark choc chips

(or chopped organic dark chocolate)

PREPARATION

Pre heat your oven to 180ÅãC/350ÅãF.

REGULAR METHOD

Blitz all ingredients except for choc chips in a food processor until well combined.

Using a wooden spoon stir the choc chips through the mixture until spread evenly.

THERMOMIX METHOD

Place the almond meal, coconut oil, bicarb, vanilla, eggs and dates into the mixing bowl and blitz speed 7-10 for 40 seconds or until well blended. Add the choc chips and mix reverse, speed 5 for about 15 seconds until well combined.

TO ASSEMBLE

Using wet hands, roll 1 tablespoon of the mixture into balls, place on lined baking tray and flatten with your palm. Ensure they are spread out as they will get bigger while cooking. Bake for about 10 minutes or until golden brown, allow to cool (if they last that long!) and enjoy.

Note

To make these cookies refined-sugar free you can use a good quality sugar free chocolate. I like the brand that is sweetened with stevia.

You can use 50g (2oz) butter instead of the coconut oil if you don’t need to keep this dairy free.

GF RSF DF TH

 

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