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Home Wheat-free chocolate chip cookies

Wheat-free chocolate chip cookies

Recipes Baking Wheat-free

You know that irresistible urge to indulge? With that delightful pull toward the kitchen, these scrumptious cookies rolled out of the oven. The only difference is that they're actually not that bad for you! Indulging without guilt makes me happy. My colleagues at work tested the cookies too and they loved them! So these wheat-free chocolate chip cookies without refined sugar have officially been declared delicious, healthy sinner cookies.

Recipe

Wheat-free chocolate chip cookies

These cookies are easy to make. You simply put all the ingredients together, knead for a minute, wait half an hour and cut out the cookies. Believe me, it doesn't get any easier. And the end result is unbelievably delicious!

Course	Snack
Kitchen	American
Servings	8 - 10

Preparation time

Preparation time	20 min
Stiffen up min.	30 min
Cooling time	30 min
Total	50 min

Equipment

Mixing bowl
Chopping knife
Rolling pin
Refrigerator
Baking sheet
Parchment paper
Cookie cutter

Ingredients

130 grams spelt flour
45 grams rice flour
50 grams coconut blossom sugar
1 teaspoon baking soda
1 teaspoon baking powder
50 grams coconut oil
2 teaspoons vanilla extract
2 tablespoons water
70 grams dark chocolate

Wheat-free chocolate chip cookies

Put all the dry ingredients in a bowl: spelt flour, rice flour, coconut blossom sugar, baking soda and baking powder.
Chop the chocolate into pieces and set aside 10–15 grams. Add the rest to the flour mixture.
Melt the coconut oil and add it to the flour, along with the vanilla extract and two tablespoons of water. Knead the dough until smooth.
Wrap the dough in some aluminum foil and let it rest in the refrigerator for half an hour.
Take the dough out of the fridge and knead briefly again. Roll the dough out to about 1 to 2 cm thick and cut cookies using a cutter or the bottom of a glass.
Place the cookies on a baking sheet lined with parchment paper and gently press some dark chocolate pieces onto the tops.
Bake the chocolate chip cookies for 15–18 minutes at 190°C until nicely golden brown. Let them cool completely and store in an airtight jar or box. They are still wonderful after 5–6 days!

Cooking mode Prevents your screen from going to sleep

These wheat-free chocolate chip cookies are perfect for anyone who prefers spelt and rice flour over regular wheat flour. Thanks to the coconut oil and coconut blossom sugar, the cookies have a subtle, natural sweetness that pairs beautifully with the pieces of dark chocolate.

Store the cooled cookies in an airtight jar or box and they'll stay fresh and flavorful for 5 to 6 days. Ideal for making a big batch and enjoying a crunchy cookie with your coffee or tea throughout the week.

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