Chocolate Chip Cookies

The humble chocolate chip cookie â€“ a crowd favourite treat. Whether you enjoy yours with a cup of tea or coffee, bake them to share when you’re gathered with your loved ones or leave them out for Santa on Christmas eve, a reliable, healthy recipe for these cookies is essential. So, if you’re looking to find your go-to easy chocolate chip cookie recipe, you’ve come to the right place.

We’ve put our Kic spin on the traditional choc chip cookie recipe that you might be used to by making some ingredient swaps. Our recipe harnesses sweetness from dates and rice malt syrup and has a gentle nutty taste from the inclusion of almond meal and almond butter.

We also love that these cookies can be enjoyed by our gluten-free friends too. Happy baking!

Ingredients

60g almond meal

120g gluten free flour

85g greek yoghurt

2tbsp almond butter

6 medjool dates, pitted and softened in boiling water

40ml rice malt syrup

1tsp vanilla essence

60ml coconut oil

1tsp gluten free baking powder

50g dark chocolate

Method

Step 1

Preheat oven to 180 degrees and line baking tray with baking paper. Combine the dates, greek yoghurt, coconut oil, rice malt syrup and vanilla essence in a food processor or high-powered blender until a smooth paste forms. Transfer to mixing bowl.

Step 2

Finely chop dark chocolate. Add all remaining ingredients into mixing bowl with wet mix.

Step 3

Roll dough into small balls (approximately 1 tbsp of dough per cookie.) Wet the back of a tablespoon and press down on the dough balls to flatten them. Bake cookies in oven for 11-13 minutes or until golden brown.