Gluten free wholefood chocolate chip cookies
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.
Print
Pin
Save
Servings: 18
Calories: 117kcal
Ingredients
- 1 ¼ cup buckwheat flour 170g
- ½ cup linseeds and sunflower seeds 60g
- ½ teaspoon bicarb soda
- ¼ teaspoon salt
- ⅓ cup rapadura sugar (70g) or honey
- ⅓ cup olive oil (70g) or butter
- 1 teaspoon vanilla extract
- 40 g dark chocolate chopped in large chunks - my favourite is the Aldi organic one
Instructions
- 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.
Nutrition
Calories: 117kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 0.1mg | Sodium: 66mg | Potassium: 103mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 0.03mg | Calcium: 17mg | Iron: 1mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
