Gluten & Dairy Free Dark Chocolate Cookies

I woke up this morning to a rainy and rather dreary Dubai morning. But instead of staying in bed in a huff I went across the street to Choithrams; some baking was to be done.

I picked up some rice flour (1kg was AED5.75), vanilla essence and other necessities. At home I did what any respectable baker would do an Googled “rice flour cookie recipes”. Second from the top was this recipe from Nestle. Perfect!

I have never worked with rice flour before and right away I could feel it had a slightly grittier texture than other gluten free flours. But once the cookies are baked you will not notice this. Unless you ground it by hand; then all I can say is bravo to you.

Below is the recipe. You will see I did not deviate too much from the original but I did add cinnamon powder which I think adds a warmer flavour and used a bar of dark Lindt chocolate.

1 1/2 cups rice flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter alternative
1/2 cup granulated sugar
1/2 cup lightly packed brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon powder
2 large eggs
100 gr 70% Dark Chocolate from Lindt, broken up
1/2 cup chopped nuts (if you wish)

COMBINE rice flour, baking soda, cinnamon and salt in small bowl. Beat butter alternative, granulated sugar, brown sugar and vanilla extract in large mixer bowl until light. Add eggs one at a time, beating well after each addition. Gradually add rice flour mixture. Stir in chocolate and nuts. Allow the dough to firm up a bit in the fridge for one hour. I did not hence mine are flatter. For a workout you can mix by hand. Seriously.You can.

PREHEAT oven to 190° C. Line baking sheets with parchment paper or lightly grease. Roll dough into 2 cm balls. If you did not chill the dough use a tablespoon to place the dough on the baking sheet. Place 5 cm apart on prepared baking sheets.

BAKE for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove parchment paper with cookies to wire racks to cool completely. Store in airtight container.

For some taste alternatives use the different types of chocolates available. Mix it up with white chocolate and macadamia nuts. Or maybe use dark chocolate with sea salt and add some caramel. The possibilities are endless. Have fun and experiment.


Gluten and dairy free chocolate cookies



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