Kuchnia

BEZglutenowo Słodko

gluten-free vegan double chocolate cinnamon cookie recipe

2/3 cup (130g) firmly packed muscovado sugar (or brown sugar)
1 cup (100g) fine brown rice flour
1/4 cup (25g) gluten-free cornflour (corn starch)
1/2 cup (60g) cocoa powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/4 cup (60ml) rice milk
1/3 cup (80ml) neutral vegetable oil (I use rice bran oil)
1 teaspoon pure vanilla essence
50g dark (dairy-free) chocolate, finely chopped


2 teaspoons organic raw sugar
1/4 teaspoon ground cinnamon


Preheat oven to 180 C/350 F. Grease and/or line a baking tray with baking paper.


In a small bowl combine the raw sugar and ground cinnamon. Set aside.


Place sugar into a medium bowl, sieve over the rice flour, cornstarch, cocoa, baking soda, cinnamon and salt. Whisk to combine. Make a well in the centre and pour in rice milk, oil and vanilla. Mix to form a firm dough, use your hands if you find it easier, I do. Add the chopped chocolate and mix to evenly distribute. Roll into 2 teaspoon portions, place on the tray leaving a little room for spreading (you will need to bake these in two batches), flatten slightly, sprinkle with cinnamon sugar and bake for 10-12 minutes. Remove from the oven and set aside for 2-3 minutes before transferring to a wire rack to cool completely. Store airtight for up to 3-4 days.
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