Gluten Free Choco Chunk Cookies
It’s World Chocolate day today…..and I can’t be ever more happy to devour chocolates to mark the day. It’s been long that I wrote a blogpost. Since I joined Pastry School, My schedule has been quiet busy. To celebrate World Chocolate Day….this recipe for Gluten Free Choco Chunk Cookies is totally apt IMO.
It has the rich, chocolaty flavour yet it has some healthy quotient to it. To add to the goodness….its EGGLESS too. I love baking cookies and eating them too. Home Baked Cookies have their own charm. I like them more over the store bought packaged cookies. I have other delish Chocolate based cookies on the blog, do try them out as well:
I simply love eating Chocolate and using chocolate in baking. It really uplifts your mood when you are feeling low. When I want to have something sweet, I personally prefer Dark Chocolates over Milk Chocolates. Which variety of Chocolate do you Like?? If you are fond of intense, dark chocolate just like me then I am sure you will totally love these Gluten Free Choco Chunk Cookies.
I have tried to make this recipe giving a healthy twist by replacing refined flour and refined sugar with Almond Flour and Raw sugar. Using Almond Flour/ Almond Meal in this recipe has 2 benefits, which are as follows:
- The cookies are gluten free;
- It adds nuttiness to the texture of the Cookies.
Pairing Almonds with Dark chocolate turned out to be pretty good for these cookies. Almonds also bring in additional nutritive value to these cookies thereby making it a Healthy sweet Treat. I have used a mixture of ground Flax seeds and water (popularly known as Flax-egg) as an egg replacement in the recipe. I have used, flax-egg plenty of times in eggless tea cakes recipe and it has never disappointed me. These cookies were soft and chewy in texture and simply melt in mouth.
Hope you shall enjoy these cookies with hot cup of Coffee in this Monsoon season!! Happy Baking!! Happy World Chocolate Day again!! 🙂
Gluten Free Choco Chunk Cookies
Eggless, Soft & Chewy, decadent Choco Chunk Cookies which are Gluten Free.
Ingredients
- 225 gms Almond Flour
- 125 gms Dark Chocolate (chopped roughly)
- 100 gms Raw Sugar
- 125 gms Butter
- 1 tbsp Cocoa Powder (unsweetened)
- 1/2 tsp Baking Soda
- 1 tsp Vanilla Extract
- 1 tbsp Flax Seeds (powdered)
- 3 tbsp Water
Instructions
For The Flax Egg
-
In a small bowl, add 1 tbsp powdered Flax Seeds with 3 tbsp water and mix well. Allow it to rest for 5-10 minutes after which it will turn into a thick gel like mixture.
For the Cookies
-
In a large bowl, mix together the Almond Flour, Unsweetened Cocoa Powder and Baking soda using a whisk such that there are no lumps in it.
-
Cream the Butter and Raw sugar together until its becomes a smooth mixture. Since the Raw sugar is slightly granulated, it may take about 3-5 minutes for it to melt with the butter. Add Vanilla extract and mix well.
-
Add the Flax Egg into the Butter-sugar mixture and and mix well.
-
Mix the dry ingredients with the butter sugar mixture and until no flour specks remain. It should start looking like a dough. Add the roughly chopped Dark Chocolate into the Cookie Dough and mix until well incorporated.
-
Allow the Gluten Free Choco Chunk Cookie dough to chill and set in the refridgerator for atleast 2 hours. You may also make the cookie dough at night and bake them fresh next day.
-
Once chilled, Make small roundels of Gluten Free Choco Chunk Cookie dough with hands or you may use the Ice-cream scoop to portion it out. Place them on a Baking tray lined with Parchment Paper with adequate space in-between the cookies.
-
In a pre-heated oven, Bake the Gluten Free Choco Chunk Cookies at 165° Celcius for 12-15 minutes until the base of the cookies turns golden brown and edges become crisper.
-
Cool down the Gluten Free Choco Chunk Cookies and store them in an airtight container for upto 3-4 days and enjoy with your loved ones.
