Serves: Makes about 24
Rather like the gluten and dairy-free brownies, don’t be fooled into thinking that these cookies might be any healthier than a classic cookie made with butter and plain flour. I offer this recipe simply to allow those people with certain food intolerances not to miss out on treats. You can buy dairy-free chocolate chips online or use good quality plain chocolate that usually is dairy-free (although as with the nut allergy thing they can’t guarantee it).
- 300g gluten-free flour
- 75g ground almonds
- 2 teaspoons baking powder
- 230g light muscovado sugar
- 70g caster sugar
- 100ml light olive oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 300g chocolate chips (I use a mixture of dark and milk –chips or chopped up bars)
- Heat the oven to 200˚c, fan oven 180˚c, mark 6. Line 2 baking sheets with non-stick baking parchment. Mix together the gluten-free flour, ground almonds and baking powder.
- In a separate bowl beat together the sugars, olive oil, eggs and vanilla extract. Stir in the flour mixture followed by the chocolate chips.
- Place tablespoons of the cookie dough on the baking sheets, allowing plenty of room between the cookies. Bake in the oven for 10-12 minutes until light golden and just firm in the centre. Leave for a minute to harden before transferring on to a wire rack to cool completely. Store in an airtight container.