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From the Vicarage Kitchen – Dairy & Gluten Free Chocolate and Walnut Cookies

Here in our part of England, we have had rain for most days for the last four weeks. Every time I look out of the window, it is either raining or it has just stopped raining! We don’t usually get this much of rain. In fact, as I write this, it has started raining yet again. I am slightly annoyed that I have not been able to go for my wee walks.

There was a bar of dark cooking chocolate lurking about in the pantry and I decided that this will be the day that I make something with it so here is the recipe for my dairy and gluten free Chocolate and Walnut Cookies.

Ingredients

150g – 70% Dark Chocolate (100g for melting, 50g to be chopped in chunk)

*dark chocolates are usually dairy free but please check the ingredients.

125ml – Olive oil

125g – Caster Sugar

1 – egg (beaten)

200g – Gluten Free Self Raising Flour

50g – Chopped Walnuts

1/2tsp – Sea Salt Flakes

Method

  1. Preheat oven to 180C and line a large baking sheet.
  2. Melt 100g of chocolate over a pan of simmering water or in the microwave.
  3. Beat the Olive oil, egg and sugar in a bowl until smooth. Add the melted chocolate. Stir in the chocolate chunks and the walnuts.
  4. Stir in the flour and roll the mixture into 16 small balls.
  5. Place the balls on the baking tray and press down to flatten a little.
  6. Bake for 18-20 minutes.
  7. Sprinkle the sea salt flakes as soon as the cookies are removed from the oven.
  8. Allow to cook a little and transfer to a rack.
  9. Once completely cooled, enjoy!

These will make a great edible gift!