A gluten-free chocolate chip cookie recipe, from Sarah Benjamin
Fresh out of the oven
It's hard to picture a world without cookies; there's never ever a bad time to indulge in a handful of them. Even if you're mind-numbingly stuffed, there will always be room for a homemade chocolate chip, preferably burnt around the edges. To that constant demand, television host and cook Sarah Benjamin has a recipe to share. One that's fortunately gluten-free and slightly healthier than your favourite Famous Amos load. Let's just say your house guests are in for a treat.
Gluten-free chocolate almond cookies: Here's what you need
160g Ground Almonds
20g Cacao Nibs
20g Dark Chocolate, chopped
70g Brown Sugar
½ tspn Baking Powder
3 tbspn coconut oil or almond oil
Gluten-free chocolate almond cookies: How to make it
1. Preheat the oven to 190°C.
2. Mix the ground almonds, brown sugar, baking powder, cacao nibs and dark chocolate together in a bowl.
3. In a separate bowl or jug, whisk the egg and the oil until smooth, then pour into the dry ingredients. Stir together until evenly combined.
4. Scoop 1 tablespoon-sized portions of the dough onto a lined baking tray, then flatten lightly with your hands or a spatula. These don't spread like regular cookies.
5. Bake until the edges are crisp but the centre is slightly soft. This takes 8-12 minutes.
6. Let cool to crisp up, then serve. Store for up to 3 days in an airtight container.