Chocolate chip cookies are my go-to for everything. Lazy Sunday? Choc chip cookies. Romantic night in? Chop chip cookies. Break up? Choc chip coo- You get the picture. These gorgeously gooey cookies feature delicate chai spices with warm, soft vanilla and creamy white chocolate chips. They’re crisp on the outside and gooey in the centre – just as a cookie should be!
These cookies are lovely on their own but they’re fab with milk (or plant-based alternative) and can be used as ice-cream sandwiches if you’re feeling something frosty. Gluten free and refined sugar free as always – you can switch the egg for egg replacer and the butter for a vegan alternative though if you wish 😌
1 cup buckwheat flour
Just under 1/2 cup almond flour
1-2 teaspoons pure vanilla extract
110g butter/100ml vegetable oil
1/2 teaspoon cinnamon powder
1/4 teaspoon cardamom powder
1/4 teaspoon nutmeg powder
3 tablespoons Sweet Freedom syrup (maple/agave also works well)
1/2 cup coconut sugar
One bar white chocolate (I used Green & Black’s)
1/2 teaspoon gluten free baking powder
1/ Melt the butter in your bowl and add in the vanilla extract, syrup and sugar
2/ Mix well until you have a golden, gooey mixture
3/ Add the egg and mix well
4/ Add in the buckwheat flour and baking powder and mix well. Then add in the almond flour and mix again
5/ Add in your choc chips (I just roughly chopped mine into big chunky squares) and combine
6/ Pop the dough in the fridge to chill for at least an hour (I know it’s hard to wait that long, but I promise it’s worth it!) The longer you can wait the better. Overnight is ideal.
7/ When you’re ready, pre-heat the oven to 175 degrees (150 for fan assisted). Scoop your dough into mounds and press down lightly on top a couple of inches apart.
8/ Bake for 10-13 minutes – until golden brown. Once cooked scoop them onto a baking rack to cool.