These cookies are not only scrumptious, but also really easy to make – it only took me 30 minutes, including baking time. Be careful, though. They’re addictive. I wouldn’t have more than one in a day – good fats can go straight to the hips too!
Recipe inspired by The wheat-free cook: gluten-free recipes for everyone cookbook
Makes about 10–12 cookies
- For the nut butter, I used a mix of almonds, Brazil nuts and cashews (Melrose brand). For a cheaper option, use nut butter made from peanuts – such as the Sanitarium brand, which can be found in the health food aisle of supermarkets Otherwise if you have a Thermomix or Vitamix, you can make your own nut butter. Bear in mind that nut butters vary in consistency, so you may need a bit more if you’re using one that’s not too oily. Make sure the nut butter is at room temperature – not chilled from the fridge.
- Instead of chocolate chips, you could use dark chocolate, chopped. And for the cookies to be truly dairy free, if needed, make sure your chocolate doesn’t contain any milk solids.
- Rapadura sugar is the most unrefined form of cane sugar – it’s basically evaporated cane sugar juice, with all the minerals intact. You can find it in health food and organic stores. Otherwise, use muscovado sugar.
- ¼ cup brown rice flour
- ¼ cup almond meal
- ¼ cup dark chocolate chips (I used a mix of choc chips and cacao nibs)
- 1/3 cup rapadura sugar
- pinch of sea salt
- ½ cup nut butter
- ¼ cup coconut oil (melt if solid)
- 1 free-range egg
Preheat oven to 180°C for a conventional oven or 160°C for fan-forced, and line a baking tray with non-stick baking paper.
Thoroughly combine the dry ingredients in a medium-sized bowl. In a separate bowl, whisk the wet ingredients (nut butter, oil and egg) together. Pour the dry ingredients into the wet ingredients and mix until dough holds together. If it doesn’t, and it’s too crumbly, you may need to add a little more nut butter.
Take about a tablespoon of the dough and roll into a ball and flatten with fingers on the lined baking tray. Cookies should be about 5 mm thick. Repeat with the remaining dough and space cookies at least 3 cm apart – they will fit on one tray.
Bake for 12–15 minutes, until lightly browned around the edges. Allow to cool on tray for about 5 minutes before transferring to a cooling rack. Be careful, the cookies are very delicate while warm. I used a cake server to move them across to the rack. Cool completely before enjoying with a cuppa. They taste even better the next day – that’s if you’re lucky to have any left!
12 thoughts on “Choc chip nut-butter cookies – gluten & dairy free”
It sounds so good I am going to make it tonight!
Great Kim! Would love to hear what you think 🙂
with a little gap in my afternoon, i made a batch, lesh…brilliant! the coconut oil makes them just moreish enough, and doesn’t leave you feel bleurgh. thank you.
oooh, that’s great, Lucy! I’m glad you enjoyed them 🙂 Thanks for giving them a try and commenting on my blog – I’m chuffed!
Perfect! I have a party to go to on the weekend and I am in charge of bringing the sweets. A batch of these are coming with me. Thanks!
Great Sherilyn! I hope you and the party guests and enjoy them 🙂
Healthy baked goods, now you’re really talking my language! I’ve been looking for a cook book about healthy baking, but I’m thinking I don’t need to buy a book when I have my lovely, creative, healthy foodie friend Lesh! 🙂
Hello Cat! Thank you so much for your kind words 🙂 The best thing about blogging is discovering other great blogs out there – I have also found so many like-minded bloggers who write about natural whole foods. If healthy baked goods is what you’re after, check out this blog as well: http://wholepromise.blogspot.com I have tried a couple of Sherilyn’s recipes – they are fabulous!
[…] it in cookies – I’m going to add a couple of tablespoons to my choc-chip cookie recipe, and reduce some of the other nut butter to see the […]
There were a few things missing in my pantry so I substituted the rice flour with potato flour, almond meal with hazelnut meal, rapadura sugar with dark brown sugar and threw in some dried cranberries (oops did I change it too much??) and they were great. Thanks so much!
Great improvising, Kim – fabulous! That’s what cooking is about 🙂 Once you know the basic principles, you can play around with substituting ingredients, and have some fun. I’m so happy it worked for you and that you enjoyed them too!
Uh oh…don’t know if was a good idea making these delicious little gems! They are DELICIOUS!!! I really hope there’s some left for the rest of the family this afternoon 😉 Thankyou x