Jean’s gluten-free chocolate chip cookies

Material Required

  • 110g coconut palm sugar
  • 60ml extra-virgin coconut oil, at room temperature
  • 1/2 teaspoon bicarbonate of soda
  • Himalayan pink salt to taste
  • 250g ground almonds
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 170g chocolate chips


  1. Preheat broiler to 180 C/Gas 4. Delicately oil heating plate.
  2. Join coconut sugar, coconut oil, bicarbonate of pop and salt in a huge bowl; beat with an electric blender until smooth. Include ground almonds, eggs and vanilla concentrate. Beat blend at medium speed, scratching the base and sides of the bowl, until very much blended, around 1 moment. Crease in chocolate chips.
  3. Oil your palms softly with coconut oil; scoop or drop tablespoonfuls of mixture onto the preparing plate.
  4. Heat in the preheated broiler until brilliant dark colored, 10 to 12 minutes. Let cool on the heating plate, around 10 minutes.

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