Gluten Free EVOO Chocolate Chip Cookies
- Preparation: 15min
- Cooking Time: 10-15min
- Serves: 28
INGREDIENTS
Dry Ingredients
– 110g Brown Sugar
– 100g Caster Sugar
– 310 Almond Flour
– 5g Sea Salt Flakes
– 5g Bicarbonate of Soda
– 250g Dark Chocolate Chips
Wet Ingredients
– 100ml of Frantoio EVOO
– 1 egg (70g)
– 15ml Vanilla Extract
METHOD
Step 1
Preheat oven to 150°C. Line 2 large baking pans (45 cm x 33 cm) with baking paper.
Step 2
Place almond flour, baking soda and salt a mixing bowl. Use a whisk to blend them together. Set aside.
Step 3
Place sugar and EVOO in a mixer, using a paddle attachment at medium speed, whisk until mixture is smooth (5 minutes).
Step 4
Add in egg and mix until combine. Add in vanilla extract, scraping down the bowl.
Step 5
Fold in the flour mixture and chocolate chips. Mix well, ensure the dough is homogenous.
Step 6
Scoop dough (30g balls) onto baking sheet. Flatten cookies slightly.
Step 7
Bake 10- 12 minutes until edges goes golden brown and centre just set.
Step 8
Cool cookies on baking tray for 10 minutes and transfer them on wire rack. Serve.
