Chewy chocolate chip cookies have to be the best type of cookies! When I was growing up my mum would always make my favourite cookies that were crunchy on the outside and chewy in the middle. Unfortunately I can’t have them anymore due to my Coeliac Disease and IBS diagnoses so for the last few months I have tried creating a few different free-from cookie recipes (search ‘cookies’ on my blog or try the chocolate chip cookies in my ebook) but I think texture-wise these are the closest I have got to those cookies!
Chocolate, orange and coffee might sound like an unusual baking combination but trust me this is definitely one recipe worth trying! They go so well with a mid-afternoon coffee or green tea. I tried to make it as simple as possible with affordable ingredients, while keeping it gluten free, low FODMAP refined sugar free and vegan (which I know can be a challenge!). I’m not actually vegan or vegetarian, although I have been both in the past, I just really appreciate vegan food, especially when baking!
Makes 10 cookies
INGREDIENTS
1 tbsp ground flaxseed/linseed
2 tbsp cold water
2 tsp Percol instant coffee (I used their Pick of the Crop coffee)
2 tbsp boiling water
100g melted Cocofina coconut oil
120ml maple syrup
Zest of 1 large orange
100g rice flour
100g gluten free oat flour (simply pulse oats in a blender or food processor until you have flour)
1 tsp gluten free baking powder
50g vegan/refined sugar free dark chocolate (roughly chopped)
METHOD
- In a small bowl, combine the coffee granules and boiling water, leave to one side until the mixture reaches room temperature
- In another small bowl, mix the flaxseed with the cold water and leave it to sit for 5 minutes so it thickens
- Combine the rice flour, gf oat flour and baking powder together in a larger bowl
- Simply add all the remaining ingredients (minus the chocolate) and stir together until you have a soft cookie dough
- Stir through the roughly chopped chocolate before placing the cookie dough in the fridge so it becomes easier to handle
- Preheat the oven the 170oc and line 2 baking trays with baking paper
- When the oven is ready, roll a piece of the chilled cookie dough between your hands before pressing it onto the lined cookie tray (leave 2 inches between each cookie as they will expand in the oven), repeat until you have approximately 10 cookies
- Bake the cookies for 20 minutes
- Leave them to cool on the tray for 5 minutes before moving them to a cooling rack to cool completely
