This recipe uses Jack Berry™ Red Lentil Flour from the Traditional range. This flour is full of protein and fibre and high in magnesium. These Red Lentil Flour Chocolate Chip cookies are super tasty, chewy in the middle and crispy around the edges. Great with a cup of coffee or tea!!
Makes approximately 20 cookies
200g Jack Berry™ Red Lentil Flour
130g caster sugar
110g melted butter
Pinch of salt
½ tsp baking powder
80g melted dark chocolate (70%)
30g chocolate chips (optional)
Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Line a baking tray with baking paper and set aside.
Pour the melted butter and sugar in to a bowl and mix until the sugar dissolves. Add the egg and mix again until the ingredients are fully combined.
Melt the chocolate and when it has started to cool down add it to the mixture and stir until the ingredients are fully combined.
In a separate bowl sift the flour, baking powder and salt together then add the dry ingredients to the wet mixture and stir slowly until everything is fully mixed.
Add the chocolate chips to the mix (optional) and stir until a sticky dough is formed. Roll tablespoons of the mixture in to walnut sized balls and place them on the baking tray leaving enough space for the cookies to spread (approx 4cm apart). Then flatten the balls slightly with the heel of your hand.
Bake for 10-12 minutes until slightly crispy around the edges. Remove the cookies from the oven and leave on the baking trays for 5-6 minutes to firm up a little. Loosen with a palette knife, transfer to a wire rack and leave to cool.