Chocolate Chip Cookies make a superb addition to an afternoon tea or just a snack during the day. For these Chocolate Chip Cookies I use psyllium husk just to add some bounce and retain moisture with a slight crunch round the edges of the cookies. I prefer my Chocolate Chip Cookies not to be crunchy all over like a biscuit. too. These cookies are gluten-free too and fun for children to make.
Ingredients
Dry ingredients
20g oats
45g flaxseeds
15g psyllium husks
100g raw unrefined cane sugar
55g rice flour
80g sorghum flour
40g tapioca flour
50g ground almonds
2tsps baking soda
50g chocolate chips
Wet ingredients
25g prune puree
60ml olive oil
40g coconut oil
120ml filtered water
Instructions
Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
Line a couple of baking trays with olive oil and baking paper and set to one side.
In a blender or food processor, grind the psyllium husks, flaxseeds, oats and sugar. Place in a large mixing bowl with the remaining dry ingredients. Mix well.
Mix in the olive oil into the bowl with a spatula. Then gradually add the filtered water and the prune puree. The dough should be moist.
Toss in the chocolate chips into the bowl.
Take an ice-cream scoop and scoop some dough. Even out with a spatula and place on the baking dry. Squeeze the dough down to the flatness desired. Ensure that there is room to place other cookies. Repeat action until two baking trays are filled.
Set the timer to 15 minutes and bake in the oven. The cookies will turn a lovely golden colour.
Remove the trays from the oven and allow the cookies to cool down before consuming.
Unwind and serve with a nice cuppa (of tea).
Recipe by EthiVegan by Edward Daniel at https://www.ethivegan.com/recipe-chocolate-chip-cookies-vegan-glutenfree-gf/