Some of you may be familiar with this recipe if you have been following my blog from the beginning. My Mum also bakes these Dark Chocolate Chip Cookies and over time she has adjusted the recipe to fit our lifestyle. The past couple of months we have all cut back on sugar and that includes our beloved coconut sugar. This cookie recipe has changed along with that decision and i wanted to share the brand new and updated version with you. Still contains a small amount of coconut sugar, we just cut back the amount we put in it.
As you can see, we have also added white chocolate icing that covers each cookie and oh my goodness it is too delicious to not share with you all, I’m kind of obsessed. It’s not just plain white chocolate, its been infused with peppermint essence and thats where the fun begins! I know what you might be thinking, well doesn’t white chocolate have sugar in it? Yes but the icing is completely optional, highly recommend, but optional.
These would have to be the best chocolate chip cookies i have ever tasted that are gluten free. You probably know how hard it can be to find the perfect gluten free cookie recipe, let alone any good gluten fee baked good that actually tastes amazing and has great texture. This is one good recipe!
- Wet Ingredients
- 1 Tbsp. ground flax seed mixed with 3 Tbsp. filtered water
- ¼ cup vcoconut oil, in its solid state
- ¼ cup almond butter
- ⅓ cup raw honey, not runny
- ⅓ cup coconut sugar
- 1 tsp vanilla bean extract
- Dry Ingredients
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp himalayan pink salt
- 3 Tbsp. raw cacao powder
- 1½ cups oat flour, gluten free
- 1 tsp almond milk, if needed to moisten mixture
- ½ cup dairy free dark chocolate chips
- 175g white chocolate, broken into squares
- 2-3 tsp coconut oil
- 1 tsp peppermint essence
- Preheat oven to 180ºC (350ºF) and line 2 baking trays with parchment paper.
- In the bowl of a stand mixer, or a large mixing bowl, mix together the ground flax and water and set aside for 2-3 minutes or until it has thickened up. Then whisk the flax egg one final time.
- In the same bowl with the flax egg, add the wet ingredients; solid coconut oil, almond butter, raw honey, coconut sugar and vanilla. Beat the mixture until smooth and well combined.
- Add in the baking soda, baking powder, salt and cacao, beat the mixture well.
- Beat in the oat flour until smooth and well combined.
- If the mixture is too dry, add the almond milk, the mix must hold its shape when formed but not be too sticky either.
- Using a spatula, mix in the dark chocolate chips.
- Form cookies, 1 heaped tablespoon of mixture per cookie. Place on prepared baking tray, leaving enough room between each cookie, about 2 inches and press down on them with your hand to form a round.
- Place tray in oven and bake for 12-15 minutes or until the cookies have spread and are slightly darker in colour.
- Remove cookies and cool on tray for 5 minutes. Then transfer them to a cooling rack until completely cool.
- While the cookies are cooling down on the trays, begin your icing.
- Over a double boiler on medium heat, melt together white chocolate and 2 tsp of the coconut oil. Stirring occasionally.
- Once the white chocolate has melted, turn off heat.
- The chocolate must be smooth enough to spread over the cookies, if it’s too thick, add more coconut oil, 1 tsp at a time until desired consistency.
- Using the back of a spoon, spread desired amount of chocolate over each cookie.
- Let cookies sit until the chocolate sets before serving or storing them away.
- Keep cookies in an airtight container in a dry place for up to 10 days.
We love using white chocolate for the icing but we also use dark chocolate. We double this recipe which makes around 30 cookies and 90% of the time we of half white chocolate icing and half dark chocolate icing, yum!
If you wish to double the recipe and use both white and dark chocolate, just keep the same quantity as above for the white and make another batch the same but using dark chocolate.
Adding coconut oil to the white chocolate while it’s melting with help it become smooth, therefore making it easier to spread on the cookies, otherwise it’s too thick to work with. You can add more than 3 tsp of coconut oil to your chocolate if you feel its to thick.