The Perfect Free From Chocolate Chip cookies using unrefined sugars.
Ingredients
11 oz (310g or 2 1/2 US cups) Gluten Free Plain Flour (all purpose flour)
4 oz (113g or 1 US cup) Cornflour (Cornstarch)
2 tsp Baking Powder
1.5 tsp Bicarbonate of Soda (Baking Soda)
5 oz (140g or 1 1/4 sticks) Dairy Free ‘Butter’. I use Naturli Vegan block or the Flora block. If you use Stork or a supermarkets own baking block you may need to use more.
4 oz (113g or 1/2 US cup) Golden Granulated Sugar
2 oz (56g or 1/3 US cup packed plus 1 Tbsp packed) Soft Light Brown Sugar
7 oz (2/3 US cup) Runny Honey (can be substituted with Golden Syrup (corn syrup))
11 oz (310g or 1 3/4 cups) Chopped dairy free Chocolate or Chocolate Chips
Method
Hear oven to 190C (170C Fan, Gas Mark 5, 375F)
Mix together both flours, baking powder and bicarbonate of soda.
Using a stand mixer, dough cutter out your fingers Rub in the ‘butter’.
Mix in the two sugars.
Mix in the honey followed by the chocolate until there’s no dry ingredients left.
You should have a sticky dough, if it’s not coming together after 3/4 minutes in the mixer then add a drizzle more of honey.
Pull off chunks of dough about the size of a plum.
Space out on baking sheets and bake for 8-11 mins until lightly golden.
When set but still warm, transfer to a wire rack to cool.
Enjoy!