Gluten-Free Chocolate Chip Cookies

By Taverne

Chocolate Chip Cookies
It's hard to beat a warm chocolate chip cookie, especially as the weather starts to cool. Even better? A gluten-free version that everyone can enjoy.

Makes 18-20



85g unsalted butter

285g chocolate, plus extra for topping

55g oat flour

1 tsp carob powder

1 tsp baking soda

2 tsp pure vanilla sugar

2 eggs

120g sugar

Maldon salt for topping



  1. Preheat the oven to 230°C (210°C fan forced).
  2. Melt the butter and add 170g of the chocolate in a saucepan on a medium heat. Whisk it to a even mixture. Let the mixture cool, but keep it warm.
  3. Mix the oat flour, carob powder, baking soda and vanilla sugar and set aside. Whisk the eggs then add gradually to the bowl and whisk for 5 minutes. Add the melted, cooled chocolate mixture and blend in. Add the rest of the dry ingredients and mix. Melt and add the remaining 115g chocolate with a spatula.
  4. Cover 2 baking trays with baking paper and use 2 tablespoons of mixture to each cookie – not too close since the dough will spread. Top with some roughly chopped chocolate or Maldon salt; bake for 8-10 minutes.



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