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.