Chocolate Chip Cookies

by Edward Daniel
Caption of Chocolate Chip Cookies. Image by Edward Daniel (c).

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.

Caption of Chocolate Chip Cookies. Image by Edward Daniel (c).
Serves: 15 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Dry ingredients
  • 180g millet
  • 180g buckwheat
  • 45g flaxseeds
  • 15g psyllium husks
  • 10g oats
  • 50g raw unrefined cane sugar
  • 100g brown rice flour
  • 40g tapioca flour
  • 2tsps baking soda
  • 50g chocolate chips
  • Wet ingredients
  • 75g maple syrup
  • 150ml olive oil
  • 400ml filtered water


  1. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  2. Line a couple of baking trays with olive oil and baking paper and set to one side.
  3. In a blender or food processor, grind the buckwheat and millet granules with the flaxseeds, psyllium husks, oats and sugar. Place in a large mixing bowl.
  4. Add the brown rice flour, tapioca flour and baking soda to the dry ingredients in the mixing bowl.
  5. Mix in the maple syrup and then the olive oil into the bowl with a spatula. Then gradually add the filtered water.  The dough should be moist.
  6. Toss in the chocolate chips into the bowl.
  7. 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.
  8. Set the timer to 15 minutes and bake in the oven. The cookies will turn a lovely golden colour.
  9. Remove the trays from the oven and allow the cookies to cool down before consuming.
  10. Unwind and serve with a nice cuppa (of tea).


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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