Friday, September 2, 2011
I've shared many cookie recipes over the past year; sweet quinoa anzac cookies, nutty lemon chia cookies, fragrant rosemary and lemon cookies and my personal favourite speckled kiwi mesquite cookies to name but a few. But lately I've had my heart set on trying to come up with a gluten-free chocolate cookie recipe that also caters for dairy and egg-free readers (the vegan bit is a bonus!). I didn’t want a short-bread style cookie, simply replacing butter with margarine but more of a thick chewy one and I'm always stoked to use oil in place of margarine in dairy-free cooking. If you’ve been reading for awhile you will know that we actually do now eat butter, sometimes. But I still try to avoid dairy as much as possible. I LOVE butter, always have and always will. Which is why, when we were strictly dairy-free I found it so hard to eat margarine. See I was bought up eating butter and taught from a young age to fear the butter-wanna-be. Margarine is fantastic for when you seriously can't touch dairy and there is a really great (as natural as you can get) brand called Nuttelex over here in
, but if I have a choice (thankfully we do now) I will always go for butter, ghee or oil over margarine. Australia
The sun's been out a lot lately so we decided to head to the beach last weekend. Coming from Raglan, the longest I’ve ever been away from the coast is the 2 months I spent travelling around
in my early twenties. I still remember the feeling as we arrived in Diu, an island off the coast of India Gujarat. Seeing the sea felt like coming home.
Every house I’ve ever lived in you've either been able to see the ocean or walk to it. So living slightly inland here in
I crave the salty sea air and try to get my fix as often as I can. We decided to meet up with one of Si’s best mates at the beach, so they could go surfing and we could soak up some sun. Perth
I packed morning tea including a few of these cookies, which the kids and I enjoyed while sitting in the sand watching the guys surf. The kids had a play at the park, then we made sandcastles along the waters edge.
As Si came out of the water he mentioned he had twisted his ankle, possibly sprained it. Two days later and in a whole lot of pain we found out that in actual fact a bone in his ankle is fractured! It’s going to be such a treat having him around for the next 6 weeks, but god… what a way to do it!
Right, fractured ankles aside, back to the cookies! I decided to add a little cinnamon, but really these could be taken in a dozen different directions. Omit the cinnamon and add a little chopped crystallised ginger for something a little zingier, add a handful of chopped toasted nuts; almonds or hazelnuts would be great. Add a little orange zest for a jaffa flavour or chopped dried fruit for a little texture. They are lovely and light, slightly chewy and with a rich chocolate flavour, further accentuated by the chunks of dark chocolate folded in at the last second. Eat them still warm and the chocolate chunks remain melted, or leave to cool completely and they give a nice little bite. Whatever way you choose to take these, for something that is gluten, dairy and egg-free… I think these are pretty damn wonderful.
gluten-free & dairy-free double chocolate cinnamon cookies
A little note, as always on cornstarch. This is the universal term for what we New Zealanders call cornflour. Confusing I know as in the states cornstarch and cornflour are separate things. But here's how it works; if you are a New Zealand or Australian reader use what we know as cornflour. If you are from anywhere else in the world (as far as I know) use what you know as cornstarch. I use Whittaker's 50% dark chocolate which is dairy-free. I used rice-milk but feel free to use whatever dairy-free milk you like. Almond or soy would be my next choices.
- 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.
This recipe is linked to:
* Slightly indulgent Tuesday @ simply sugar & gluten-free
* Allergy friendly Friday @ Cybelepascal.com
All text and images copyrighted to Emma Galloway © 2010-2013, unless noted and may not be used without permission.
©2010-2013 Emma Galloway. All rights reserved. Powered by Blogger.
apt. 2 baking co