It doesn't get much better than baking chocolate chip cookies...the process of combining all of the ingredients, the smell that fills the kitchen and then finally biting into them! A slight crunch whilst still slightly soft and the melted chocolate just beginning to slowly solidify once again, heaven! I made these cookies last night with two of my housemates with the idea that they would go perfectly with a new brand of dairy- free frozen yoghurt we'd found on our weekly shop! The following recipe is one that I adapted as we went along, so as to substitute oats for almond flour, and the chia seeds allow the cookie to hold together more easily. These are dairy- free, egg- free, sugar- free and even nut-free!
1/2 a cup of oats (blended into a flour) + 2/3 a cup of oats
1 teaspoon of baking powder
pinch of sea salt
5 tablespoons of coconut sugar
2 tablespoons of coconut oil
2 tablespoon of maple syrup
4 tablespoons of rice milk/ any dairy-free milk you like
1 tablespoon of chia seeds
50 grams of chocolate chips, or 1/2 a bar of Green and Black's dark chocolate (we used an 85% chocolate bar, but I'm warning you that this is quite dark, but deliciously dark!)
Preheat your oven to 180 degrees Celsius/ 375 degrees Farenheit/ Gas Mark 6
Line a baking tray with greaseproof paper.
Begin by adding the chia seeds to your milk and leave this for about 5-10 minutes until it forms a substance that resembles frogspawn (basically slightly jelly- like)!
Once you've blended all of your oats into a fine flour consistency, mix all of the ingredients together in one bowl. Add the milk and chia seed gel at the end and then begin to place tablespoon- sized bits of dough onto your lined baking tray. Flatten slightly with the back of your spoon, this doesn't have to be perfect, just shape them into shapes that vaguely resemble cookies! This should make about 12 cookies.
Bake in the middle of the oven for 9 minutes and check. Remember that cookies tend to firm up and get crispier once they cool! I'd let them cool for about 15 minutes, only if you can wait that long...