Allergyfriendly double chocolate cookies
Makes 20 | Dough prep 20 | Bake 15 cookies (10 sandwiches) minutes minutes
Chill 2
hours, preferably overnight
75g almond meal
225g glutenfree flour
170g soft brown sugar
40g Dutch cocoa
175g dairyfree butter substitute
75g golden syrup
100g boiling water
11⁄2 tsp baking soda
125g 70% dark chocolate chunks allergyfriendly strawberry and nutmeg ice cream (see recipe left)
Method
Put the almond meal, flour, sugar and cocoa into the bowl of your stand mixer fitted with the paddle attachment, and mix on low to combine.
On the stove, heat the dairyfree butter and golden syrup in a pot until the butter has melted. Separately, mix the boiling water and baking soda together and add it to the pot, stirring to combine.
Add this liquid mixture to your dry ingredients and mix on low until combined. Add the chocolate and fold through by hand. Chill the mixture in the fridge for an hour before scooping.
Scoop portions of mixture (using a cookie scoop, if you have one) on to a tray lined with baking paper. You can space them close together, as this is just the chilling stage. Chill for at least an hour in the fridge (or less time in the freezer), so that the dough is firm and holds its shape. At this point you can put the raw cookies into a container and store them in the freezer. If you do this, make sure you layer them between pieces of baking paper, as this recipe is stickier than the other cookie recipes and you can learn from my mistakes. If you don’t, trust me: they will all freeze together and you will be carving them apart and that is not a good time.
When ready to bake, preheat your oven to 170degC.
Line a baking tray with baking paper and put your chilled cookies on to the tray, leaving lots of space between them, as they will spread.
Bake for about 15 minutes or until they are crispy around the edges, then remove from the oven and allow to cool on the tray.
I love these sandwiched together with a generous helping of our allergyfriendly strawberry and nutmeg ice cream.