Best Gluten Free Chocolate Chip Cookies

Now you can make your gluten free cookies with low GI agave nectar. Agave nectar is a natural fructose sweetener which is low on the Glycaemic Index. You can get it in supermarkets and/or health shops.

Ready in: 45min (Prep: 15min, Cook: 10min, Extra time: 20min cooling)
Makes: 2 dozen cookies


  • Ground almonds – 280g
  • A pinch salt
  • Bicarbonate of soda – 1/2 teaspoon
  • Rapeseed oil – 110ml
  • Agave nectar – 110ml
  • Vanilla extract – 1 teaspoon
  • Dark chocolate (chopped) – 75g


  1. Preheat the oven to about 1800C (Gas 4).
  2. Combine the ground almonds, bicarbonate of soda and salt in a large bowl.
  3. In a medium bowl, combine the agave nectar, rapeseed oil and vanilla.
  4. Turn the wet ingredients into the almond mixture and stir thoroughly until they become well mixed. 
  5. Then fold in chocolate chips.
  6. At a time, spoon dough 1 heaping teaspoon onto the parchment lined baking tray, and press it down with your palm to flatten it. 
  7. Bake in the preheated oven for about 7 to 10 minutes, until it lightly turns golden. 
  8. Allow the cookies to cool on the baking trays for 20 minutes, then serve.
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