This is my current favourite cookie! It’s gluten free, and can be made dairy free if you’re not able to tolerate dairy. It’s made in a few minutes using just a food processor.
Why do I call it the ‘Feel Good’ cookie? Well, because chocolate chips… obviously. Plus the two flours used pack a nutritious punch which kicks the backside of wheat in just about every category. More protein, fibre and micronutrients (like iron, zinc, calcium and copper). This cookie is almost a health food!
As an added bonus it’s not obviously ‘gluten free’ there’s no chalky texture or excess crumbliness. As a Health Coach and Mum to three teenagers I’m happy to make these for a Friday treat, or a you’ve finally finished the never-ending schoolwork treat, or even as a we’re all stuck at home might as well bake treat.
A couple of notes: To make it dairy free use coconut oil in place of butter. For the teff flour either brown or white works well. Ground hazelnuts would work in place of almonds.
60g butter (room temperature)
1 medium egg (room temperature)
45g Coconut sugar
1 teaspoon vanilla extract
90g teff flour
65g ground almonds
1 teaspoon baking powder
Pinch of salt
60g chocolate chips (I use a brand sweetened with coconut sugar)
1. Preheat the oven to 160°C fan oven, or 180°C conventional or 350°F
2. Place baking parchment on a large tray and set aside.
3. Blitz butter and egg in the food processor by pulsing until combined.
4. Add sugar and vanilla, pulse until combined.
5. Add both flours, baking powder and salt, pulse until combined.
6. Add the chocolate chips to the mix using a spatula to mix in.
7. Drop 10 large spoonfuls of cookie dough onto your prepared sheet. Space them well apart, and gently press down to flatten the dough slightly.
8. Bake for 12 minutes. Cool on the tray for 5 minutes, then move to a wire rack to cool fully.
Keep reminding yourself that these delicious treats are giving a lot more bang for your buck than a typical cookie