Chocolate Chip Cookie
1 tbsp brown rice flour
1 tbsp ground almonds
2 tsp maple syrup
1 tsp raw coconut oil – I used Coconut Merchant
1/4 tsp bicarbonate of soda
ground vanilla (or vanilla pod), to taste (I use Dr. Oetker’s vanilla grinder)
tiny pinch salt
2 squares dark chocolate, cut into 8 chunks – preferably at least 70% cocoa
PREHEAT YOUR OVEN TO 180 C / 356 F
1. Add the rice flour, ground almonds, bicarbonate of soda, maple syrup, coconut oil, vanilla and tiny pinch salt into a bowl. Using a fork or small hand whisk, mix the ingredients together until a smooth, moist/sticky dough has formed.
2. Then, place some baking parchment onto a baking tray. Scoop the dough into the parchment and roughly press it into a circular shape. Then, top with the dark chocolate chunks. Add the cookie into the oven, and cook for 5-7 minutes until lightly golden.
3. When the cookie has baked, remove from the oven to cool slightly before eating.