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+ servings

Gluten Free Chocolate Chip Cookies

Super easy & delicious chocolate chip cookies with the goodness of almonds, cashewnuts & oats will be a sure winner with the kids!
Course Cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 18 cookies
Author Shireen Sequeira @www.ruchikrandhap.com


  • 75 grams (1/2 cup) almonds
  • 75 grams (1/2 cup) cashew nuts
  • 75 grams (1/3 cup) chocolate chips
  • 100 grams (1/2 cup) soft brown or coconut sugar * see note
  • 115 grams (1 cup) oats, coarsely powdered
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • 2 tablespoons oil


  • Line two large baking trays with baking parchment and keep it ready. It is important that you do it before hand as the cookie dough will be pretty sticky. Preheat oven to 175 degrees C
  • If you are using whole nuts, powder them in a food processor. If you are using a regular mixer grinder, do not grind the nuts, instead, use the 'pulse' option in bursts of 2-3 second intervals until they are powdered. Use a spoon to stir between intervals. Not doing so may result in a paste like texture as the nuts release natural oils upon grinding.
  • Add the powdered nuts to a bowl. Add the oats, sugar, salt & baking powder and stir well. Add the egg and the oil and use a spatula to mix everything together. The mixture will be pretty sticky and messy.
  • Place half tablespoonfuls of the cookie dough on the baking tray, spaced well apart as they are going to really spread in diameter when they bake - so don't underestimate the space :). If you wish you can dab a little oil on your fingertips and gently roll each portion into a rough ball shape. Give it a pat so that they appear like patties.
  • Bake in the preheated oven for 12-13 minutes for slightly chewy cookies or 15 minutes for slightly hard/crisp ones. You can also turn off the oven after 12 minutes and leave them in the oven for another 10 minutes. When the cookies are just out of the oven they will be soft on the surface. Leave them to cool on the baking tray for about 10 minutes before carefully transferring them on a wire rack to cool completely. Once at room temperature transfer them into an airtight container. The cookies keep well for 7-10 days when kept in a cool atmosphere.


You can also use white caster sugar instead of brown or coconut sugar