Learn to make gluten-free chocolate chip cookies from The Good Life Eatery’s
first cookbook
Words Shirin Kourous & Yasmine Larizadeh
Makes 10-12 Cookies
INGREDIENTS
2 eggs
100g coconut oil, melted
100g coconut sugar
80g maple syrup
2 tsp vanilla paste
100g gluten-free oats, blitzed into a flour
90g flour
1 tsp bicarbonate of soda
½ tsp baking powder
175g dark chocolate chips
1 tsp sea salt
Method
- Preheat the oven to 175°C/347°F/Gas mark 4 and line a baking tray with parchment paper.
- Combine the eggs, melted coconut oil, coconut sugar, maple syrup and vanilla paste in a bowl and whisk well by hand.
- In another bowl, combine the oats, gram flour, bicarbonate of soda, baking powder, chocolate chips and sea salt. Add the dry ingredients to the wet ingredients and combine well. Scoop the batter into 10–12 small balls and lightly flatten with fingers onto two lined baking trays.
- Bake in the hot oven for 10 minutes, then rotate the tray for an even bake and bake for 5 more minutes. Remove from the oven and leave to cool on the tray.
Recipes taken from The Good Life Eatery Cookbook by Shirin Kouros and Yasmine Larizadeh, published by Ebury Press, £20
