Chunky Chocolate Chip & Walnut Cookies ~ Egg-Free + Gluten-Free
I was craving chocolate chip cookies one Friday night after dinner but unfortunately we’d run out of eggs! So after a wee bit of research, I found an egg-free recipe which I adapted to be gluten-free and I think they turned out to be yummier than normal. Crunchy, golden and in perfect rounds rather than melting together to become one giant cookie cake!
These delightful chunky cookies are super easy to make in five minutes and are baked in about 12 so you can please the family in no time at all. The best thing for me being pregnant while making these cookies was that I actually got to lick the bowl (the benefits of no raw egg, yay!). These cookies aren’t refined sugar-free but they are made from scratch and are still a much better alternative to packaged biscuits that are likely filled with partially hydrogenated vegetable fat and much more sugar. As with any baking it is still a treat, so treat a treat as a treat and you will be fine. However, be warned, these are just delicious!
Chunky Chocolate Chip & Walnut Cookies – Egg-Free, Gluten-Free ~makes 16
125g butter, softened
½ cup raw sugar or soft brown sugar
2 Tbspn golden syrup
1 cup white rice flour
½ cup ground almonds
1 tsp baking powder
½ cup quality chocolate chips or roughly chopped dark chocolate
½ cup walnuts, chopped (or use 1/2 cup of your favourite nuts chopped such as almonds or Brazil nuts)
Pre-heat the oven to 180°C and line a tray with baking paper or grease well
In a bowl, beat the butter and sugar together. Next beat in the golden syrup.
Sift in the rice flour and baking powder and then fold in the ground almonds, chocolate chips and walnuts until well combined
Using a tablespoon measure, roll into balls and place on your prepared tray
Lightly press each cookie down with a fork and then bake for about 10-12 minutes or until golden and cooked
Leave to cool on the tray and then transfer to an air-tight container