Special thank you to Amore di Mona for sponsoring this post.
You’ve been asking me for Chocolate Chip Cookies recipe for a while and finally here it is! I can’t believe that I don’t have one yet in six years of blogging.
But it was worth the wait because these are amazing! One of the best cookies I’ve ever had if I might say so. And I really do hope you love them too.
For my gluten-free mix I’ve used a mix of brown rice flour, buckwheat flour, ground sunflower seeds and tapioca flour. You can replace one of the gluten-free flours with sorghum flour or oat flour as another option. And if you like to replace sunflower seeds you can use ground almonds or nuts instead.
I kept the sugar low in the recipe, chocolate chip cookies are often way too sweet for my taste. Rapadura sugar can also be replaced with coconut sugar or other sugar of your choice.
I’ve used olive oil to keep the cookies coconut free and surprisingly it worked really well in this recipe. If you prefer you can happily replace it with melted coconut oil or another oil of your choice.
I’ve added quite a generous amount of chocolate and it makes them lovely and chocolate rich and really indulgent. So happy how they turned out.
Enjoy the recipe!