These Gluten-free Choc Chip Cookies are known as ‘Legendary Cookies’ in our household. and are one of the most requested sweet snacks.

Baking for me is one of the most enjoyable things you can do in the kitchen, but I love a recipe that isn’t labour intensive. You know, the one you can throw all the ingredients in a bowl, give it a mix and throw it in the oven knowing they will turn out just fine.

This Gluten-free Choc Chip Cookies recipe is just that. Don’t have the right flour, no worries, use what you have. Only have one or two seed varieties, just use a mix of what’s in your pantry. They’re also the perfect recipe when Monday rolls around and you realise you haven’t got any baked goods for school lunches. I am often found cooking up a batch in the morning before school!

In this recipe, I have used sorghum as the main flour. It’s an ancient gluten-free grain that has a nutty-like flavour. It is also a nutritious grain containing vitamin B and magnesium as well as being a good source of fibre. You can find sorghum flour at most health food and bulk food stores.

I have also made this recipe using wholemeal spelt flour (another one of my go-to flours). If you have a fussy eater, I suggest using a mix of white and wholemeal spelt flour. You can then slowly adjust the flours each time you make them.

The same goes for the level of sweetness. I tend to use just under 1/3 cup of maple syrup, however, if your child is used to commercially made cookies, you may need to add a bit more and then reduce each time you bake a batch.

To make these Gluten-free Choc Chip Cookies, simply combine the fours, seeds, baking powder, bicarb soda and salt into a bowl. Make a well and pour in the coconut oil and maple syrup. Mix until combined.

Add the cacao nibs, if using, and the chocolate pieces. Stir until it’s well combined.

Roll the mixture into tablespoon-sized balls and gently flatten when on the tray. These won’t expand out so you can keep them reasonably close together.

Bake for 12-15 minutes or until they have a slight colour to them. Remove and allow to cool before eating. These Gluten-free Choc Chip Cookies will keep firming up while cooling.

I tend to triple the batch as these tend to go quickly in our household. I put some in a jar and the rest in the freezer for later on.

If you try making a batch of these Gluten-free Choc Chip Cookies, please let me know!

Leave a comment, send this post to a friend, pin it, or take a photo of your cooking and tag me on Instagram!

HAPPY COOKING!

Gluten-free Choc Chip Cookies

Prep time: 10 mins | Baking time: 12-15 minutes

Ingredients:

1 cup sorghum flour*

1/4 cup rice flour*

1/2 cup ground seeds (I use pumpkin, sunflower and flaxseeds)

1/2 tsp baking powder

1/2 tsp bicarb soda

1/4 tsp salt

1/3 cup coconut oil, melted

1/3 cup maple syrup*

1 tbsp cacao nibs (optional)

30g 80% dark chocolate, chopped into chunks

Instructions:

Preheat the oven to 160 degrees C and line a baking tray with paper.

In a bowl, combine the flours, seeds, baking powder, bicarb soda and salt. Make a well and pour in the coconut oil and maple syrup. Mix to combine.

Add the nibs, if using, and the chocolate pieces. Stir well.

Roll the mixture into tablespoon-sized balls and gently flatten on your baking tray.

Bake for 12-15 minutes or until a slight colour. Remove and allow to cool. These will continue to firm up as they cool

Note:

You can mix and match the flours you have. Try wholemeal spelt four, buckwheat or another gluten-free flour combination. I use just under 1/3 cup of maple syrup. If your child is used to commerically made cookies, you may want to increase the sweetness slightly before reducing it each time you make.

WWW.NUTRITIONFORKIDS.COM.AU