Gluten free wholefood chocolate chip cookies make the perfect sweet treat for your nut-free lunchbox. These babies can also be made dairy-free and allergy friendly.
Gluten free wholefood chocolate chip cookies
This year, I’m packing lunch boxes for the first time ever. I mean, I’ve packed a lunch box before but for my own child, going to big school, it’s definitely a new experience.
Of course I stressed for weeks in the lead up to the first day. What would I pack? Would he have enough food? Would he eat it? What if he tipped it all out or a bird ate it or or or….
Yep hello anxious mum.
He’s going fine though and although my packing skills are still developing, I don’t think I’m doing too badly.
My mega supply of goodies in the freezer is definitely helping me.
I was complaining to a friend a few weeks ago that I just can’t ever get a good supply going in the freeze because the kids just eat everything the second I bake it.
‘Oh you have to cook industrial quantities!’ she said. How I hadn’t thought of this I have no idea. So ever since, I bake at least double the batch and put half straight in the freezer as soon as it’s cool.
These cookies are no exception. I got the original recipe from Lisa Corduff and have loved them ever since. They freeze really well and can be popped straight into the lunchbox from the freezer and defrost by morning tea.
They tick the no-nuts box, they’re gluten free (because he’s a big sandwich fan I try to limit the gluten in the rest of the lunchbox) and dairy free if you need them to be #allergyfriendly.
Did I mention they taste pretty delicious too. The buckwheat flour does make them a little crumbly so feel free to use spelt if you don’t need them to be gluten free.
While your here check out my Chewy chocolate chip cookies for another favourite
- 1¼ cup / 170g buckwheat flour
- ½ cup / 60g linseeds and sunflower seeds
- ½ tsp bicarb soda
- ¼ tsp salt
- ⅓ cup / 70g rapadura sugar (or honey)
- ⅓ cup / 70g olive oil (or butter)
- 1 tsp vanilla extract
- 40g dark chocolate chopped in large chunks - my favourite is the Aldi organic one
- Pre-heat the oven to 170C fan-forced and grease or line an oven tray.
- Put the linseeds and sunflower seeds in a food processor or thermomix and process until fine (I use the Thermomix 5 seconds, speed 9).
- If you’re using a Thermomix, throw the rest of the ingredients (minus the chocolate) and blend until combined. This can also be done in a stand mixer, food processor or with some muscles.
- Add the chocolate and mix it through.
- Roll the dough into balls (use a tablespoon per biscuit) and place on the tray leaving a couple of centimeters between each one.
- Flatten to about 2cm thick and bake for 8-12 minutes or until golden.
- Cool on a wire rack.