Sarah's Chewy Choc Chip Cookies

Sarah's Chewy Choc Chip Cookies

MAKES 11 COOKIES

 

GLUTEN-FREE, DAIRY-FREE, LOW FODMAP

 

INGREDIENTS

 

  • 1 cup blanched almond meal
  • ½ tsp baking soda
  • 2 Tbsp tapioca starch
  • ¼ cup buckwheat flour (+ extra for rolling)
  • ¼ cup coconut sugar
  • ¼ tsp salt
  • ⅓ cup vegan choc chips
  • ⅓ cup walnuts
  • 1 egg
  • 1½ tsp vanilla bean extract
  • ⅓ cup smooth natural peanut butter
  • ¼ cup pure maple syrup

 

Dietary Note: be sure to check the label and ensure the ingredients match your dietary requirements/preferences!

Low FODMAP Note: for a low FODMAP option, enjoy up to 1 cookie per serve 

 

METHOD:

 

  1. Preheat your oven to 175ºC and line a tray with baking paper
  2. In a large bowl combine blanched almond meal, baking soda, tapioca starch, buckwheat flour, coconut sugar, and salt then mix well
  3. In a separate smaller bowl, combine egg, vanilla extract, peanut butter, and maple syrup then whisk together well
  4. Pour the wet mixture into the larger bowl and fold it into the dry ingredients
  5. Roughly crush walnuts in a mortar and pestle, then add walnuts and choc chips to the batter. Gently fold together
  6. Your batter will be very sticky. This is ok and creates a delicious, chewy cookie! Sprinkle a few tablespoons of buckwheat flour onto your kitchen counter or a plate for you to dust your hands with before rolling each cookie. Lightly press your hands into the flour, then scoop out a tablespoon portion of the batter and roll in between your palms. Place the ball onto your baking paper and gently press down on it until it is a 1cm-thick disk. Continue this process until you have 11 disks
  7. Bake in the oven for 10 minutes and enjoy warm or allow to cool. Enjoy and snack on throughout the week!
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