In people with coeliac disease, the immune system reacts abnormally to gluten, a protein found in grains like wheat, rye and barley, causing inflammation and damage to the small intestine. People with coeliac disease have to avoid gluten completely for their whole life. This can make enjoying some favourite foods very difficult. These days there are many wonderful gluten free options available and cooking techniques to make great gluten-free foods. These gluten-free sea salt double choc chip cookies sound decadent and naughty but I’ve swapped out a few ingredients using almond meal instead of flour, olive oil instead of butter and coconut sugar to sweeten. With a little crunch of sea salt on top to bring out those chocolate flavours. You’ll love them!
¼ cup extra virgin olive oil
½ cup coconut sugar
1 tsp vanilla extract
1 ½ cups almond meal
2 tbsp cocoa powder
½ tsp baking powder
80g good quality dark chocolate (either from a block or choc chips)
Coarse sea salt
Preheat oven to 180 degrees Celsius. Line a baking tray with baking paper.
In a large mixing bowl, add the egg, oil, sugar and vanilla and whisk well to combine.
Add the almond meal, cocoa powder and baking powder and stir together until it forms a dough.
If you’re using chocolate from a block, cut into small pieces cutting longways, then sideways – stir the chocolate through the dough.
Use a dessert spoon to get a heaped spoon of mixture, then place onto the baking tray. Once you have set the cookies out, use a spatula to press down the top of the cookie so it’s flat and shape around the sides or you can leave them as they are, a little rough to get crunchy edges.
Bake for around 10 minutes or lightly golden around the sides. Allow to set on a baking tray to cool slightly before diving in.