I’ve been testing chocolate chip cookies like a madwoman – making batch upon batch in search of the perfect gluten free, low sugar cookie that doesn’t taste gluten free or low sugar.
These bad boys were the clear winner and they literally take 10 minutes to get together. I like to cut them into eight large rounds, because I think one solid cookie is much more satisfying than two little ones (amiright?). You can portion them how you like, just make sure there is plenty of chunky chocolatey goodness in each one.
Make them for your friends, loved ones, little ones… They don’t have to know that they’re “healthy” – I won’t tell if you don’t.
1/3 cup coconut flour
3/4 cups of oats
1 large egg
1/4 cup maple syrup
1/2 cup coconut oil
1 dark chocolate bar (I used Raiz the Bar chocolate, but any dairy-free bar will do)
1 teaspoon vanilla extract
1 teaspoon baking soda
Generous pinch of Maldon sea salt (and I mean generous)
1. Mix all dry ingredients into a bowl
2. Cut up chocolate bar into rough 1 cm squares
3. Combine wet ingredients into a separate bowl, breaking the egg up with a fork
4. Pour wet ingredients into dry and mix thoroughly
5. Let cool in the fridge for about an hour
6. Portion out cookies on baking sheet lined with parchment paper
7. Bake at 175C / 350F for 15-20 minutes or until golden and gooey
8. Try not to eat all of them at once!
MACROS (per cookie): 250 calories, 22 grams of carbohydrates, 4 grams of protein, 20 grams of fat