I’ve always been an avid baker, but coming home for isolation meant switching out my non-fussy student flatmates for a family with vast array of dietary needs. One coeliac dad, a sister who can’t eat dairy or gluten and mum who eats low sugar and low carb! Suffice to say, this is a challenge - I’ve not yet approached the world of keto baking, but finding this recipe for chewy, crispy, moreish, melt-in-the-mouth chocolately cookies that are both gluten free AND dairy free has made 3/4 of my bubble very happy. Enjoy!
Divine Chocolate Chunk Cookies (GF, DF)
Here is what you will need:
1 1/3 gluten free flour (whatever you have, I used half white rice flour and half of a supermarket GF flour blend)
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup solid coconut oil
1/3 cup brown sugar
1/3 cup caster sugar
1 egg (or equivalent flax egg/replacement)
1 teaspoon vanilla extract
200g dark chocolate chunks (I chop up a Whittakers Dark block for the most delicious chocolate chunk)
- In a medium mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl, add solid coconut oil and sugars. Using a fork, cut the sugar into the solid oil- this will take a few minutes to fully incorporate. Cut until only small oil clumps remain and the texture resembles wet sand.
- Add the remaining wet ingredients to the sugar/oil mixture: egg and vanilla extract. Mix until fully incorporated.
- Gradually add the dry ingredients into the wet ingredients, mixing with a spatula until a dough starts coming together. Add in the chocolate chunks and continue mixing until the dough is fully incorporated and the chocolate evenly dispersed. You may need to use your hands towards the end of this to bring it all together.
- Mould dough into golf ball sized balls and place in the fridge to cool for 30 minutes. (At this point, you may freeze some or all of your dough balls. Defrost and continue with cooking instructions for a yummy, easy treat over the next few weeks!)
- Preheat oven to 180°C. Line a tray with baking paper.
- When dough balls are cooled and solid, place onto the prepared baking sheet. Bake for 10-12 minutes, removing halfway through to rotate tray, and to press down on the cookies with a fork to flatten.
- When cookies are golden, but still tender to the touch, remove tray from oven to rest on a cooling rack. You may not think that they are fully cooked, but they will continue to cook outside of the oven and firm up a lot. Allow 5 minutes of cooling time before transferring cookies directly to the cooling rack. Enjoy warm from the oven, or store in an airtight container for 1-2 weeks.