Cinnamon chocolate chip (or raisin chopped nut) cookies (GF)
Ingredients:
Bowl 1
2C (300g) Gluten free flour mix*
2tsp baking powder
1/2tsp baking soda
1/2tsp salt
1 1/2tsp cinnamon
3/4C cane sugar
Bowl 2
1/4C maple syrup
1/2C (125g) melted butter (use a ban-marie to melt the butter, using a low heat)
1/4C grapeseed oil
1Tbsp vanilla essence
1/2C (100g) chopped chocolate (or, 50g raisins and 50g chopped nuts (pecan or walnut))
Method: (makes about 20-22 cookies)
Preheat oven to180C
Mix dry ingredients thoroughly (Bowl 1)
Mix wet ingredients, when melted butter has cooled (Bowl 2)
Add dry ingredients (Bowl 1) slowly to wet ingredients (Bowl 2) and mix together to form a dough – using a dessert spoon if you do it by hand
Cover two baking trays with parchment paper
Form dough balls (small – from a heaped dessert spoon)
Place dough balls (5cm apart) on the baking trays, and flatten each one slightly with the palm of the hand (=2cm thickness)
Place trays in the oven and bake for 11mins
Take the baking trays out of oven, and cool the cookies in the trays for 5mins, or until firm enough to move with a spatula
Transfer cookies to wire racks to completely cool (10-15 mins)
Store in airtight container, in a fridge.
*Gluten-free flour mix
Brown rice flour 440g (approx. 3C + 2 Tbsp)
Potato starch 210g (approx. 1 3/4C)
Tapioca starch 75g (approx. 1/2C)
Arrowroot powder 35g (approx. 1/4C)
Total 760g
Ingredients:
Bowl 1
2C (300g) Gluten free flour mix*
2tsp baking powder
1/2tsp baking soda
1/2tsp salt
1 1/2tsp cinnamon
3/4C cane sugar
Bowl 2
1/4C maple syrup
1/2C (125g) melted butter (use a ban-marie to melt the butter, using a low heat)
1/4C grapeseed oil
1Tbsp vanilla essence
1/2C (100g) chopped chocolate (or, 50g raisins and 50g chopped nuts (pecan or walnut))
Method: (makes about 20-22 cookies)
Preheat oven to180C
Mix dry ingredients thoroughly (Bowl 1)
Mix wet ingredients, when melted butter has cooled (Bowl 2)
Add dry ingredients (Bowl 1) slowly to wet ingredients (Bowl 2) and mix together to form a dough – using a dessert spoon if you do it by hand
Cover two baking trays with parchment paper
Form dough balls (small – from a heaped dessert spoon)
Place dough balls (5cm apart) on the baking trays, and flatten each one slightly with the palm of the hand (=2cm thickness)
Place trays in the oven and bake for 11mins
Take the baking trays out of oven, and cool the cookies in the trays for 5mins, or until firm enough to move with a spatula
Transfer cookies to wire racks to completely cool (10-15 mins)
Store in airtight container, in a fridge.
*Gluten-free flour mix
Brown rice flour 440g (approx. 3C + 2 Tbsp)
Potato starch 210g (approx. 1 3/4C)
Tapioca starch 75g (approx. 1/2C)
Arrowroot powder 35g (approx. 1/4C)
Total 760g
The family member who tasted the dough still thought it wasn't bad, bless him, so I put the stuff in the oven and now they remind me of these 'chatting heads' as we call them in Dutch (kletskoppen). The cookies (more crumbles than cookies) still taste good, believe it or not, but the chocolate chips are nowhere to be found!
