Gluten-free choc chip cookies

Kids and adults of all ages will love these yummy dark chocolate & coconut gluten free cookies.

Serves 4-6


  • 250 grams sorghum flour
  • 300 grams unsalted butter (room temperature)
  • 2 eggs
  • 140 grams palm sugar, grated
  • ½ cup rolled oats
  • 150 grams dark chocolate pieces
  • ½ cup dessicated coconut
  • 1 teaspoon vanilla paste
  • ¼ teaspoon ginger powder
  • ¼ teaspoon cinnamon

  • Step 1

    In a mixer, whip up the butter and grated palm sugar together with the vanilla paste and spices until it has turned pale and white.

  • Step 2

    Slowly add the eggs, one at a time to the mix until they are both well incorporated.

  • Step 3

    Add the sorghum flour, rolled oats, and coconut and mix until well combined, then mix through the dark chocolate pieces.

  • Step 4

    Roll into a large sheet of glad wrap and roll until tight.

  • Step 5

    Let rest in fridge for a couple of hours or overnight.

  • Step 6

    Slice into desirable sections and cook at 170C on oven tray until lightly browned. Let rest, (if you can resist), then store in airtight container to keep rom going stale.