Ingredients:
(for 8 cookies)

1 cup plain white gluten free flour
½ tsp. baking soda*
½ cup brown sugar
pinch of salt
3-4 tbsp. plant milk of your choice
2 tbsp sunflower or vegetable oil
½ cup broken up dark chocolate
2 tbsp. chopped peanuts (optional)

*check baking soda is gluten free – GF baking sodas are typically made with corn starch rather than wheat starch

Method: 

1. Preheat the oven to 180°c and line a large baking tray with non-stick paper
2. Add your flour, baking soda, sugar and salt to a mixing bowl and combine well
3. Add milk and oil to your bowl and mix to form a dough. Start with 3tbsp of milk, but add an extra tbsp. if the dough is too dry
4. Break chocolate up into the size you’d like – you can just break them into squares, or chop them down into smaller choc-chip sized chunks – and then add to the dough, along with chopped peanuts if using
5. Divide the dough into eight small balls, and lay them out on your lined baking tray. Use the back of a spoon to flatten the balls down into disc shapes. Leave some room between each cookie for spreading in the oven
6. Bake in the middle of the oven for 12-15 minutes – just keep an eye out so they don’t catch around the edges. The cookies will firm up as they cool so don’t worry if they seem a bit under-baked after 15 minutes
7. Allow cookies to cool down on a wire rack (if you can bare the wait) and then enjoy!