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Chocolate Gluten-Free Cookie Recipe

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Chocolate Gluten-Free Cookie Recipe

It is rare to find a gluten-free cookie recipe that is simple, quick and delicious! As more and more people are being diagnosed with gluten sensitivities the need for easy baked alternatives grows. When you find a gluten-free recipe that requires less than 7 easy to find ingredients, takes less than 30 minutes to make and turns out great you hold onto it like gold! These gluten-free cookies tick all the boxes - they are an absolute winner.

Using only 6 ingredients and taking only 20 minutes from start to finish, this recipe is a clear winner!

Use This Recipe As A Base ...

This recipe is a great one to play around with. Add some delicious chocolate chips or real chocolate callets for the melt-in-your-mouth chocolate surprise in each bite! Add cranberries or raisins for some fruity texture or pecan nuts to get your nutty fix. The options are endless. This gluten-free cookie recipe is a great base to work with.

Ingredients:

Method:

  1. Preheat the oven to 180C. Line a baking tray with parchment paper.
  2. In a medium bowl, whisk the almond flour, cocoa powder, coconut sugar, baking soda and salt. Make sure all the lumps are broken up.
  3. Add the vinegar, water and stir until blended.
  4. Scoop 1 Tbs of mixture onto the prepared baking sheet spacing each spoonful 5cm apart. Push them down slightly with a fork.
  5. Bake in a preheated oven for 12-14 minutes until the tops appear dry and are beginning to crack, but are set at the centers.
  6. Remove from the oven and cool for 10 minutes on a baking sheet.
  7. Transfer the cookies to a cooling crack and allow to cool completely.

Tips and tricks for amazing cookies

  • This is a great recipe to use as a base to add inclusions of your choice. Mix it up by adding chocolate chips, cranberries, raisins or pecan nuts. The options are endless.
  • The original recipe isn’t very sweet. Feel free to add more sugar to satisfy your sweet tooth pallet.
  • Coconut sugar is slightly sweeter than regular cane sugar and is not a 1 to 1 substitute. It is also lower in GI making it a healthier option. If substituting for cane sugar you will need to increase the sugar content slightly.