Best gluten free chocolate chip cookies

    45 min

    These gluten free cookies are made with low GI agave nectar, a natural fructose sweetener which is low on the Glycaemic Index. You can find it in larger supermarkets and health shops.

    11 people made this

    Makes: 2 dozen cookies

    • 280g ground almonds
    • 1 pinch salt
    • 1/2 teaspoon bicarbonate of soda
    • 110ml rapeseed oil
    • 110ml agave nectar
    • 1 teaspoon vanilla extract
    • 75g dark chocolate, chopped

    Prep:15min  ›  Cook:10min  ›  Extra time:20min cooling  ›  Ready in:45min 

    1. Preheat the oven to 180 C / Gas 4.
    2. In a large bowl, combine ground almonds, salt and bicarbonate of soda. In a medium bowl combine rapeseed oil, agave nectar and vanilla. Stir wet ingredients into the almond mixture until thoroughly combined. Fold in chocolate chips.
    3. Spoon dough 1 heaping teaspoon at a time onto a parchment lined baking tray, pressing down with palm of your hand to flatten. Bake in the preheated oven oven for 7 to 10 minutes, until lightly golden. Cool cookies on the baking trays for 20 minutes, then serve.

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    Reviews in English (1)


    Delicious although they came out all flat and too oily. Will adjust accordingly next time.  -  29 Jan 2014