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