These cookies were the result of a grumpy Siobhan wishing you could have gluten free cookies like the lovely fresh homebaked ones every else gets to eat. The ones that are crisp on the outside but as you bite into the middle they’re soft and delicious and the chocolate chips are still warm and soft from the oven…
All that wishing meant a lot of procrastibaking (avoiding study by baking instead) and the result was pretty wonderful. Try them for yourselves!
Makes 12 cookies
You will need:
1 cup gluten free white flour
1/4 cup buckwheat flour
1/2 tsp xanthan gum
1/4 tsp baking soda
1/2 tsp baking powder
3/4 cup brown sugar/coconut sugar
2 tbsps chia seeds mixed with 6 tbsps water and left to gel for 15 minutes
2-3 tbsps almond milk
2 tbsps coconut oil
Mix all the above well in a bowl, then break up a 100g bar of 70% cocoa or more dark chocolate into small pieces and stir into the cookie dough gently.
Preheat your even to 180C and put the bowl of dough into the fridge to cool for 10 minutes. After this, split the dough into small balls, roll inbetween your hands and squish flat between your hands. If it gets a bit sticky, flour your hands. Lay the cookies out on a lined baking try and pop into the oven for about 25 minutes.
Allow to cool and then enjoy!
