Tomorrow it starts. My exams start. AHHHH. But hey ho, in a month it will all be over, and I cannot wait for that moment!
I decided to whip these up to enjoy after our first exam (ethics- probably my worst subject ever) and my very best friend is lactose intolerant, and another of my friends is a coeliac, so I thought i’d cater to the masses, and honestly they are actually delicious.
I use coconut oil instead of butter, and it adds a little tropical hint in the background, and gluten free flour, and also you need to check that the chocolate chips and cocoa powder are gluten and lactose free too.
- 1 cup gluten-free flour
- 85g dutch process cocoa powder (check it’s lactose free and gluten free)
- 1/4 teaspoon salt
- 195g coconut oil, melted and cooled slightly
- 300g caster sugar
- 1 tablespoon vanilla extract
- 3 large eggs
- 100g dark chocolate chips (again, check it’s gluten and lactose free)
- preheat oven to 175C and line a 20 x 20 baking tray (or use a silicon one like I do)
- In a medium mixing bowl, stir together flour, cocoa powder, and salt. Set aside.
- In a large mixing bowl, stir together the melted coconut oil, sugar, and vanilla extract. Once combined, add eggs one at a time, and stir just until combined.
- Add dry mixture to wet and stir just until almost no streaks of flour remain. Fold in chocolate chips.
- Pour the batter into the prepared pan and bake for 25-30 minutes (they may be a bit gooey in the middle- this is good!)
- Leave to cool completely before cutting- they will firm up a little during this time.