These cookies have their own fan club. When we’ve run out of them at our cafe in West London, protests have started. Seriously, they're that good. That’s why we’ve given you a recipe that makes 18, because they disappear before your very eyes. If you want to be smart, freeze half of the dough and, when you fancy another batch, just defrost and roll it out. Drum roll, please ...
Chocolate Chip Cookies
1 ⅓ cups oat flour (or gluten-free oats blitzed to a fine powder in a food processor)
½ cup coconut flour
2¼ cups gluten-free oats
½ teaspoon bicarbonate of soda / baking soda
1 cup + 2 tablespoons coconut palm sugar
1 teaspoon Himalayan pink salt
2 teaspoon vanilla extract
¾ cup coconut oil, melted
3 organic, free-range eggs, beaten
⅔ cup sugar-free dark/bittersweet chocolate, cut into small squares
Preheat the oven to 200°C/400°F/gas mark 6 and line 2 baking trays with parchment paper.
In a large mixing bowl, mix the flours, oats, bicarbonate of soda/baking soda, sugar and salt together.
In another bowl, mix the vanilla extract and coconut oil together.
Slowly mix the liquid mixture into the dry mixture, then slowly stir in the beaten eggs.
Add the chocolate, and, using your hands, mix it in.
Roll one dessert spoon of the cookie dough into a small ball and place on a baking tray. Repeat this step until you’ve used up all the mixture, making sure you leave quite a bit of space between each ball. Using the back of a fork, flatten each ball.
Bake in the oven for 12–15 minutes, until golden brown. Then leave to cool (remember they cook more as they cool down).