Yes, you read the title right… these are just about good for you in every possible way! No dairy and no gluten which can mean… no taste! But not these yummy gooey dark chocolate cookies.
Soft and sweet these could easily be changed up to create all kinds of flavour combinations. How about cranberry and dark chocolate, raisin and milk or white chocolate? Yum!
If you are not bothered about the gluten you can easily use regular plan flour and you’ll love these just as much, if not more. Have fun with this recipe, play around and see what you create!
what you need (makes 12 cookies);
- 275g gluten free flour
- 150g dark chocolate chips (or dairy free chocolate chips of your choice)
- 100g coconut sugar
- 100ml coconut oil (melted)
- 100ml maple syrup
- 50ml date syrup
- 2 tsp vanilla extract
- pinch of salt
what you need to do;
Start by pre-heating your oven to 180°C and lining a couple of baking sheets/trays with grease proof paper.
In a large bowl combine all the dry ingredients and whisk together. Add in the chocolate chips and coat well with the flour mix.
In a separate bowl, whisk together the melted coconut oil with the maple syrup, date syrup and vanilla extract until well combined.
Add the wet mix into the dry and quickly combine. The mixture should just come together and not be over mixed.
Using an ice cream scoop, scoop out dollops of cookie dough onto your baking sheets allow space for them to spread in the oven. Pop the trays into the oven and bake for 10 to 12 minutes. The cookies will have spread but still have a good rise in the middle and be a lovely, almost caramel, brown. Do not over bake!
Remove the tray from the oven and allow the cookies to cool completely, on the trays, before removing to serve and eat. Store in a cool and dry place in an air tight container if you want to keep them for a few days.