AnnieB asks me every weekend for cookies. And every weekend I dodge the subject and convince her she REALLY wants cake. Or muffins. Or banana bread. I do not know why I avoid cookies like I do? Maybe my aversion to sticky messes? Gunky hands and lots of washing up?
Yesterday I weakened and started Googling. I stumbled across this recipe from The Gluten Free Goddess and could see the ‘tweaking’ potential immediately. THEN I realised I could ‘amp’ up the nutritional value with some Berry Choc Chunk and I was committed. Cookie demons, beGONE!!
I used the Thermomix, but you could easily use traditional methods. I found thermie was perfect as I could grind my buckwheat flour and chop up my chocolate in the process.
1 cup buckwheat (ground into flour)
1 cup sorghum flour
1/2 cup tapioca starch
1 1/2 teaspoons xanthan gum
1 1/2 teaspoons baking powder
1/2 teaspoon bicarb soda
1 teaspoon sea salt
1 cup coconut oil or butter (I used a combination, approx 2/3 butter, 1/3 coconut oil)
1 cup rapadura or coconut sugar
1 tablespoon vanilla
1 tablespoon honey or rice malt syrup
3 tbsp milk of choice (I used dairy – you could use coconut, rice, almond)
150g roughly chopped dark choc of choice (I buy the best I can afford, avoiding soy and refined sugars where possible)
1. Mix all dry ingredients together well (except dark chocolate.)
2. Combine wet ingredients (except for milk)
3. Add wet ingredients to dry, mixing well. The mixture should be wet enough to ‘drop’ onto cookie sheet. If you need it, add the milk and mix through.
4. Gently stir the chocolate chunks through.
5. Drop generous spoonfuls onto cookie sheet and bake in a moderate oven (approx 160 deg, fan forced) for approx 10 minutes.
6. Remove and cool on wire racks. Store in airtight containers.
The cookies are best eaten within 2-3 days (weeeeelllll….. actually they are BEST eaten on the day of baking while still warm with a side of vanilla ice cream, but I understand some people will want these in lunchboxes…..) as they become a little dry and crumbly after a few days.
If they do dry out, crumble them up and sprinkle over fruit, ice cream or add to fruit crumble toppings. Yummy!
2 thoughts on “Gluten-Free Chocolate Chunk Cookies”
Mmm they look great, love that you tweaked it and added a berry version!
Thank you! Let me know if you try them out 🙂