Grain and Gluten Free Chocolate Chip Cookies

I’ll take a guess that it’s not many.

And that’s why you need a really convincing grain and gluten free chocolate chip cookies recipe that you can share with everyone you come into contact with, and at the same time, bask in the glory of successful home baking, amidst praise from adoring fans.

OK, so it’s possible I’m getting a little carried away here.

The point is, with something this popular, it’s got to be able to match the competition. And that includes satisfying Aunt Dot, who hasn't had a grain or gluten free day in her life.

Grain and gluten free cookies #1

Ingredients

2 ½ cups blanched almond flour (but unblanched almond flour, straight from your grinder or blender also works fine)

½ teaspoon salt

½ teaspoon baking soda

½ cup grapeseed oil or other vegetable oil

1 tablespoon vanilla essence

½ cup agave nectar

1 cup dark chocolate chips

Method

Combine dry ingredients in a large bowl. Stir together wet ingredients in a smaller bowl. Mix wet ingredients into dry

Form ½ inch balls and press onto a baking tray lined with baking paper.

Bake at 350°F/175°C for 7 – 10 minutes

Grain and gluten free cookies #2

Ingredients

50g or ¼ cup butter

¼ cup soft brown sugar

3 tablespoons vegetable oil

1 egg yolk

1 tsp vanilla essence

¾ cup soy flour

¼ cup tapioca flour or arrowroot

½ tsp baking powder*

1 tablespoon milk

1/3 cup chocolate chips

Method

Beat butter, sugar, oil and yolk until light and creamy.

Add vanilla essence, and beat further until combined.

Stir in sifted flours, milk and chocolate chips.

Knead the resulting dough until combined.

Roll into balls of approximately one tablespoon and press onto a baking tray lined with baking paper.

Bake at 355°F/180°C for 10-15 minutes or until brown. Allow to cool.

*See baking tips at the bottom of the Grain and Gluten Free Flours page for instructions on how to make grain free baking powder.

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