The Best Gluten and Dairy Free Chewy Chocolate Chip Cookies

With a soft, chewy centre and a light and crispy edge these cookies are the perfect pick me up for a chilly Sunday afternoon.




You will need:

100g Almond Meal

100g Corn Meal

100g Rice or Tapioca Flour

200g White Sugar

200g Brown Sugar

200g Butter Substitute

1 Tsp Vanilla Essence

2 eggs

1 Tsp, Baking powder ( I stir it through the rice flour)

200g Dark Chocolate - coarsley chopped

Start with creaming your butter and both sugars, I have used a stand mixer but you can use a hand mixer or even a spoon

Add in the eggs one at a time, mixing thoroughly after each addition, followed by the vanilla essence

Add in the flours one at a time, again mixing after each addition

Remove the bowl from the mixer stand and fold in the chocolate chunks

Using an ice-cream scoop or tablespoon measure spoon the mixture onto a lined cookie sheet 

Make Sure to leave plenty of room between each scoop, I bake these 6 at a time and it usually makes between 22-24 cookies

Bake at 160 C fro 10-15 minutes or until the edges are lightly golden brown, cool them on the tray for a few minutes until they have set enough to transfer onto a wire cooling rack

These are best eaten while they are still warm and the chocolate is still gooey and melted

Get 'em quick, they won't last long