Thursday, May 7, 2015

Gluten free chocolate chip cookies, no egg either

These gluten free chewy cookies also contain no egg and very little ingredients. They do not last long in our house and are great for unexpected company because they are so quick and easy to make!

Gluten free chocolate chip cookies

Makes about 12 medium cookies


300 grams (3 cups) almond flour
90 grams (6 tbs) butter, room temperature
5 medjool dates, pitted
4 handfuls of chocolate chips

Preheat the oven to 180 degrees C (350 F)
Put a piece of wax paper on a tray.

Mix flour, butter and dates in a food processor until no big pieces of dates remain.
Add up to 5 tablespoons water, one at a time, until the dough starts to form a ball.
Add the chocolate chips (you can add as little or many as you like which is why I didn't give a clear amount)
Mix the dough by hand until the chips are well spread.

Roll small balls from the dough, about the size of a golf ball.
Put them on the tray, pressing them down to about 1 cm (1/3 inch) thickness.
Keep in mind that these cookies do not spread or rise. What you make on the tray is what they are going to look like after you baked them.

Put the tray in the center of the oven (or if you can't put it in the center because you have a stupid oven just like me, put it above the center, not below).
Bake the cookies for 10 minutes.
Let them cool on the tray.

Try not to burn your tongue! (I always do, they are just too yummy to wait for them to cool!)

Let me know what you think!

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