- Vegan (dairy-free, egg-free, honey-free)
- Wheat-free & gluten-free
- Soya-free
- Nut-free

Pre-heat oven at Gas Mark 4 / 180 C / 350 F.
Put baking trays on top of the cooker so they get preheated too.
Ingredients should be room temperature for best results.

A: Dry mix:
4 cups gluten-free flour
2 teaspoons baking powder
2 teaspoons xanthum gum
1 tsp salt

B. Chocolate:
Loads of chocolate (roughly 300-400g of 70% chocolate, broken into chunks)

C. Wet mix:
2 cups sugar
1 cup oil
2 teaspoons vanilla
1 cup water (roughly)

Directions
1. Combine A, B, C. Mix well.
2. Form into cookie shapes.
3. Bake for about 10 mins, then turn them around in the oven and back for another 10 mins.

They’re done when a fork/stick in the middle comes out without gloopy cookie dough on it.

Notes:
- If the flour you get doesn’t explicitly say it’s gluten-free, double-check it (you can search for the brand name online), as there’s a possibility it might be contaminated with gluten. Doves Organic gluten-free blend is easy (it contains potato though, which some people are allergic to). Or, you could use rice flour - I like to use brown rice flour. Or, make your own blend)

- Some dark chocolate has dairy in it - good quality stuff is just cocoa and sugar (sometimes with soya lecithin as well), just make sure it contains no whey powder / butter milk / etc. Montezumas is lovely, but I like to use organic fairtrade stuff - Plamil is great.

- I like to add peanut butter (couple of tablespoons) to the wet mix, they’re obviously not nut-free then.

- They get harder as they cool down

Recipe based on Happy Vegan Chocolate Chip Cookies