Tuesday, November 22, 2011

Cinnamon Chocolate Cookies (Gluten-Free, Vegan, Refined Sugar-Free)

This was not the recipe I meant to post today. I meant to post this one.

Cinnamon Toast Crunch Cookies. But despite having made these cookies many times, I apparently have never written down the complete instructions. So I'll have to make them again to be sure I tell you everything exactly right. In the meantime, I'm going to leave you with a new recipe that only came about because I ran out of sweet white rice flour. I was planning on making my vegan snickerdoodles, but didn't have enough flour. So I improvised. I used less sweet white rice flour, added in some unsweetened cocoa powder, and took out the gums. The results were a hit. My friend actually told me she lost her taste for her favorite Pamela's chocolate cookies after she had mine. She also said they reminded her of chocolate teddy grahams. I think that's a pretty good reason to give these a try, don't you?

Cinnamon Chocolate Cookies (Print Friendly Option)

1 tablespoon flaxseed meal
1 tablespoon whole psyllium husks
6 tablespoons boiling water

1 cup sweet white rice flour (156 grams) (see note below)
3/4 cup unsweetened cocoa powder (60 grams)
1 cup potato starch (153 grams)
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon sea salt

1 cup shortening (sub: coconut oil)
1 cup liquid sweetener (I used half brown rice syrup, half coconut nectar; you can use honey, agave nectar, or maple syrup, all of which will yield a slightly different flavor)

  1. Preheat oven to 400 degrees F. Lightly grease 2 cookie sheets. 
  2. In a small bowl, stir the boiling water into the flax and psyllium mixture. Let sit for 5 minutes. 
  3. In a medium bowl, whisk together the flour, cocoa, starch, baking soda, cinnamon, and salt. 
  4. In a large bowl, cream together the shortening and sweetener. Whisk the flax and psyllium mixture in completely (don't leave any clumps or your cookies will come out in weird shapes). Pour the dry ingredients into the wet, stirring until completely mixed. 
  5. Drop by the spoonful onto cookie sheets and bake for 9 minutes. Let sit for a minute before removing to a cooling rack.
Makes approximately 2 dozen cookies. 

Note: Sweet white rice flour is also called glutinous (not glutenous) rice flour or mochiko. It's usually found in Asian grocery stores or the Asian section of your local grocery store (that's where I get mine). It is NOT the same as white rice flour, and if you try subbing in white rice flour in this recipe, you'll end up with something more like a chocolate biscuit. Which could be tasty if that's what you're going for, but since I haven't done it myself, I can't vouch for it.


Desi@ThePalatePeacemaker said...

Iris, these look like cookies I could seriously die for. Yummmmm... Also, I REALLY want that cinnamon toast crunch cookie recipe too! Love the cookie cutter!

gfe--gluten free easily said...

Wow! Awesome pics and that's quite a review! I haven't tried pysillium husks yet. I'm always timid about something that adds fiber. ;-) I know more and more folks are using it for gf baking though. Anyway, beautiful job, Iris!



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