In my house it is a frequent occasion for one of the girls to knock out a batch of massive, crinkly, chocolatey home made cookies. Those among us avoiding gluten or wheat just walk by the hot cookies, fresh from the oven, with watering mouths. So here is a gluten free version for those cookie moments.
• 125ml rapeseed oil
• 115g dark chocolate
• 400g sugar
• 3 eggs, room temperature
• 2 teaspoons vanilla essence
• 250g rice flour
• 1/2 t xanthan gum
• 1/4 t salt
• 1 t gluten free baking powder
Melt chocolate, then mix with oil and sugar. Mix in eggs, one at a time. Stir in the vanilla, then add the rice flour , xanthan gum, salt and baking powder. Mix everything together, then stick the bowl in the fridge for a few hours.
Heat oven to 175°C.
Form dough into small balls (or larger balls for larger cookies)
Place them on a greased cookie sheet (about 3cm apart), Gently press them down onto the tray to make sure they spread into cookies, only gently though. Bake for 10-12 minutes. Cool and remove from tray with spatula while still soft. They go firm when cool.
Thanks Mijn for this recipe.