Saturday, May 23, 2015

Gluten free Chocolate Chip cookies

These have been made MANY times over the last few weeks (at least once a week).

3 1/2 cups Almond Flour
1 tsp salt
1 tsp baking powder
1 tsp xantham gum
1/2 cup xylitol
2 or 3 "donks" THM pure Stevia
100g Sugar free dark choc chips
2 large eggs
1 tsp vanilla
1/2 cup liquid coconut oil.

Combine the dry ingredients. Add the egg, vanilla and chocolate chips and mix. Then add the coconut oil. We use almond flour from the freezer - so when the coconut oil is added it "stiffens" from the oil getting cold. If you use room temperature flour, then place the mixture in the fridge for a bit so that's its easier to handle.

Roll into balls, mark with a fork and bake on a lined tray at 180 C for 15 - 20 minutes.

When Rachel makes a batch for the children she uses 1 1/2 cups oat flour and 1 3/4 cups almond flour. She also uses a cheaper chocolate that does have a bit of sugar in and uses 1 cup.

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