Who’s ready for another gluten free cookie recipe?

It’s been way too long since I’ve made a big batch of cookies and it’s time that changed! I’ve decided the best way to make it through this miserable month is having a huge mug of tea in one hand, and a plate of yummy cookies in the other – who’s with me?

Last weekend I was really craving a soft and chewy cookie filled with delicious melted chocolate, so rather than do the easy option and buy an overpriced pack from the supermarket, I made my own! These gluten free oat cookies are filled with delicious dark choc chips and juicy raspberries, creating the perfect bitter/sweet flavour combination.

A little tip for making these cookies – don’t roll the balls too big as they expand quite a lot. Although, if you want ginormous cookies then, by all means, go ahead! I would suggest rolling just under one tbsp of cookie mixture into a ball, which will create the perfect size. If you do decide to make them bigger (not judging), remember the cooking times will vary and you may end up with a slightly softer cookie on the inside. I would add 2-3 mins onto the baking time to allow the cookie to cook all the way through.

Fancy trying another cookie recipe?
Granola Jam Thumbprint Cookies
4 Ingredient Peanut Butter Cookies
Giant Chocolate Dipped Cookies

INGREDIENTS

150g GF rolled oats
120g ground almonds
1 tsp baking powder
100g coconut oil, melted
80ml honey/maple/agave
75g coconut sugar
1 egg
60g dark chocolate chips
95g frozen raspberries, broken apart

RECIPE

1. Preheat your oven to 180C/160 fan/350F and line a baking tray with greaseproof paper.
2. In a large bowl, mix together the ground almonds, rolled oats and baking powder – set aside.
3. Next, use an electric mixer to beat together the melted coconut oil and coconut sugar until smooth. Add in the egg and honey beat again until smooth.
4. Add the dry mixture into the wet and gently stir until everything is fully combined. Then slowly fold in the chocolate chips and frozen raspberries.
5. Roll just under 1 tbsp of the mixture into balls and place on a baking tray, making sure there’s enough space between each one.
6. Bake in the oven for 12-15mins, or until they’re golden around the edges.
7. Remove from the oven and leave to cool fully before eating – enjoy!

Sophie x