Chocolate Chip Cookies
Makes 24 cookies
- Gluten free & vegan
- Gluten & dairy free
150g dairy-free margarine
120g soft light brown sugar
1 egg yolk – the egg white can be frozen ready to use in other recipes such as meringue or macaroons
150g dairy-free chocolate chips / wheat free cherries / nuts / dried fruit
200g gluten-free self-raising flour
150g gluten-free oat flour or ground almonds
Preheat oven to 180°c / 160°c fan oven / 350°f / gas mark 4.
Cream together the dairy-free margarine, sugar, a few drops vanilla extract and egg yolk until pale.
Fold in the gluten free flour, ground almonds and half of the chocolate chips.
Divide the dough in half then half again. Pick up two at a time and see if they feel roughly the same size. Divide in half then each half into three equal pieces, roll into balls.
Line a baking tray with greaseproof paper and brush with oil. Place the balls onto the baking tray and squash down lightly.
Top with the rest of the chocolate chips.
Bake for 12 – 14 minutes. Leave on the baking tray to cool. The cookies will be soft and chewy.
You can make your own gluten-free oat flour by blending gluten-free oats in a food processor until fine. This may not turn out as fine as shop bought but is not as expensive.
Depending on which dairy-free margarine you use, you may need to add a little extra gluten free flour. It should feel just sticky and mould into a ball shape.