My husband Howard and son Ted love, love, love their sweet treats. They definitely have a sweet tooth so biscuits/cookies are always gobbled up in this house. For this recipe I used a packet of allergy free choc chips. I’m not a fan of buying factory produced choc chips. If it means Ted will eat the biscuits I bake then every so often I will buy them.
For me it’s about using good quality ingredients that won’t harm the body or the planet. I would not normally buy packet food but Ted will more likely enjoy them if they are slightly unhealthy. We live in a world where we are surrounded by packets and sugar. As a mum I just think occasionally I just have to roll with it.
Do you use packets and have you ever wondered how not too? Let me know in the comments below and please don’t forget to like and follow me.
Makes 24 biscuits
Equipment needed
- Mixing bowls x 2
- Scales
- Mixing spoon
- Electric Whisk
- Teaspoon
- Baking tray
- Grease proof paper
- Rolling pin
- Boards for the cookies
- Cookie cutter
- Cooling rack
Ingredients
Dry Ingredients
- Gluten free oats x 200g
- Ground almonds x 100g
- Brown rice flour or plain flour x 100g, plus extra for dusting
- Coconut sugar x 150g
- Baking powder x 1 tsp
- Vegan butter, ghee or unsalted butter (if not vegan) x 200g
- Chocolate chips x 60 – 100g
- Vanilla extract x 1 tsp
Method
- Pour the gluten free oats into the nutribullet and blend until a flour is formed.
- Mix theoats, ground almonds and brown rice flour or plain flour in the large mixing bowl.
- Cut the vegan butter, ghee or butter into chunks and put into the another mixing bowl.
- Add in the coconut sugar and cream these ingredients together with the electric whisk.
- Now pour in the vanilla extract into the butter and whisk these ingredients together.
- Then finally add the butter to the ingredients in the other bowl.
- Mix until they form a large ball and use your hands to do so if you need to.
- Using your hands need the chips into the dough.
- Using the extra brown rice flour roll out the dough.
- Roll out the dough to about a half centimetre thickness.
- Use the cutter and cut your biscuits.
- Repeat the process until you have used all the dough.
- Place the biscuits onto boards and put into the fridge for about thirty minutes.
- Preheat the oven to 180°C or gas mark 4.
- Place on the baking tray and bake for around 12 – 15 minutes or until golden brown.
- Finally place on a cooling rack and leave to cool.
- Then serve with a nice cup of tea or coffee and enjoy.
Gluten and Dairy Free Choc Chip Cookies were a huge hit. Howard and Ted really enjoyed these cookies. They were so yummy and so easy to bake. I thought these would be good for children to make while on school holidays. Plus they also make a great gift for a friend or family member. They are a great sweet treat that everyone can enjoy. However you decide to eat these biscuits/cookies as always please enjoy. Thank you xxx
Googies Kitchen Life 
I’ll have to decide on my flour types, chips, and “butter” type. I’ve never imagined a substitute for the chips but I didn’t give it that much thought. I suppose we could make our own with milk, a little sugar, and caocao, then process it a slight bit until it’s pieces. 😉 If we don’t make these often, then a bag of choc chips aren’t so bad eh? 😆
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Yes our local supermarket quite good at gluten and dairy free substitutes. They have a large section for a lot of what I like to buy. You could use raw cacao chips/pieces instead of a chocolate chip too. I don’t because my son probably wouldn’t eat them. But raw cacao chips would be much better than just choc chips. And yes you are right, eating them every so often isn’t to bad for the body. We all need a sweet treat every so often. xxx
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