High-Fibre Gluten-Free Chocolate Chip Cookies
These high-fibre gluten-free chocolate chip cookies combine oat flour, almond flour, flaxseed and olive oil to create chewy cookies with crisp edges and rich chocolate flavour. Naturally sweetened with coconut sugar and packed with more fibre than most gluten-free cookies, they offer a more nourishing version of a classic treat.
Equipment
Ingredients
- 120 g gluten-free oat flour
- 60 g almond flour
- 20 g ground flaxseed
- 1 tsp psyllium husk powder
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp sea salt
- 1 large egg
- 70 g coconut sugar
- 40 g maple syrup
- 60 ml olive oil
- 1 tsp vanilla extract
- 70 g dark chocolate chips
- 30 g chopped almonds optional
Instructions
- Preheat oven to 175°C (160°C fan).
- Mix all dry ingredients in a bowl.
- Whisk wet ingredients in a separate bowl.
- Combine wet and dry mixtures.
- Fold in the chocolate and almonds.
- Rest dough for 10 minutes.
- Shape cookies and flatten slightly.
- Bake 10–12 minutes.
- Cool before serving.
Notes
Dough hydration
Letting the dough rest for about 10 minutes allows the oat flour, flaxseed and psyllium to absorb moisture. This improves the texture and prevents crumbly gluten-free cookies.Olive oil choice
Use a mild extra-virgin olive oil to keep the flavour balanced while adding healthy monounsaturated fats.Cookie texture
For softer cookies, slightly underbake by one minute. The cookies will continue to firm up as they cool.Gluten-free oats
Always use certified gluten-free oat flour to avoid cross-contamination if baking for someone with coeliac disease.Fibre boost option
For even higher fibre content, add 1 teaspoon of additional ground flaxseed or chia seeds to the dough.YourDani x x
Nutrition
Serving: 1cookieCalories: 160kcalCarbohydrates: 15gProtein: 3.5gFat: 9gFiber: 4g
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