Gluten-free, Dairy-free, and delicious, these cookies can be altered to fit most eating requirements.
If you choose to use alternate sweeteners instead of coconut sugar and honey, taste the mix as you go so that you don’t over-sweeten your mix.
Ingredients
- 1 Egg
- 1/2 Tsp Vanilla extract
- 1/4 cup melted coconut oil
- 2 Tbsp honey, maple syrup, or rice malt syrup
- 1 cup gluten-free flour
- 1/4 cup coconut sugar
- 1/2 Tsp baking powder
- 1/2 Tsp salt
- 1 1/2 cups blanched almond meal
- 1/2 cup chocolate chips (organic, dairy-free, or sugar-free)
- 1/4-1/2 cup unsalted pistachios
Instructions
- Preheat oven to 180c Fan-forced and prepare a baking tray and line with baking paper.
- In a bowl whisk the egg until just combined, and add all other wet ingredients and mix well.
- In a separate bowl mix all dry ingredients together.
- Make a well in the center of the dry ingredients and add the wet mixture until a cookie dough-like texture is formed. (not to dry that it won’t stick together but not so wet it sticks to your hands)
- Using a tablespoon measure out 12-13 balls on the baking tray and gently press with the palm of your hand to flatten a little. (optional to add some extra choc chips on top of each cookie)
- Cook for 15-20 minuets or until golden
- Enjoy!
Be sure to follow us on our socials to keep up to date on when new blogs are posted and see all our latest specials.
