I adore the taste of gluten-free cookies. In fact, I get pretty specific cravings for chocolate-y brown rice flour cookies. Once you get a taste of these little guys, you’ll understand why they’re not just a wishful imitation of a traditional wheat flour cookie, but a deliberately new creation with its own unique flavor and texture profile. The combination of brown rice and tapioca flours gives it a subtle earthy sweetness and pleasantly moist, slightly cake-y interior with a nicely browned exterior. Deep, intense chocolate flavor and notes of winter spices make this a perfect holiday treat.
Gluten-Free Spiced Cocoa Cookies
Makes 16 small cookies (2.5″ diameter) or 8 large cookies
1 cup brown rice flour
1/2 cup tapioca flour
1/2 cup cocoa powder
3/4 tsp baking powder
1/2 tsp cinnamon
1/8 tsp nutmeg
1/2 tsp ginger powder (1/4 tsp if using fresh minced ginger)
1/2 cup sugar
2 medium bananas, mashed
2 tbsp maple syrup
1/2 cup vegan butter, melted
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a medium bowl, mix all the dry ingredients together. In another bowl, mix all the wet ingredients together.
3. Pour the wet ingredients into the dry, and combine well. If the dough is a bit dry, you can add 1-2 tsp water to moisten it a bit.
4. Spoon onto the parchment 2 tbsp of dough at a time, flattening it out a bit with the back of the spoon. Bake for 10 minutes, and cool for at least 10-15 minutes on a wire rack before digging in. It tastes wonderful at room temperature.
Also check out: Heavenly Chocolate Pumpkin Pie
Photo: Peaceful Dumpling