This week the weather has significantly dropped and we’ve even seen a bit of snow, which is pretty much unheard of in Cornwall. With the roads covered in ice, the air bitter and my nights dark – it’s the perfect time to stay in and bake!
My other half usually (always) does the cooking so I thought I’d surprise him with something sweet after a conversation we had last week about how he misses chocolate chip cookies. O’s dietary requirements (wheat and lactose intolerant) coupled with my poor time management and questionable baking skills was a recipe for disaster from the start.
I surfed every baking website I could find to source a recipe to make some gluten-free and dairy-free cookies for O. It turns out that whipping up a tasty dessert is even tricker than cooking dinner when cutting out wheat and dairy. But alas! I found a recipe but had to use a few substitutes as I struggled to find almond flour and grape seed oil at my local grocery store.
325g free from flour
½ teaspoon sea salt
½ teaspoon bicarbonate of soda
125ml virgin olive oil
1 tablespoon vanilla extract
125ml clear honey
150g dark chocolate 73%
Combine dry ingredients in a large bowl. Stir together wet ingredients in a smaller bowl. Mix wet ingredients into dry. Form 1cm / ½ in balls and press onto a parchment lined baking tray. Bake at 180 C / Gas mark 4 for 7-10 minutes. Cool and serve.
The recipe I was initially working from was to make 12 cookies. However, I decided to make slightly thicker and larger cookies – making a grand total of 8 cookies (if you’re reading this O, I’m sorry – I ate one. I had to try them, right?)