Happiness is making a big batch of gluten-free, vegan cookies (or biscuits as we affectionately call there here in England) – then having everyone pile into the kitchen and watching the plateful vanish in two seconds flat. Ahhhhhhhh!
Such is the effect of this delectable recipe. It doesn’t much matter if people normally eat gluten-free or vegan – they love these all the same.
Be sure to make these with love and feel the love come right back to you when you share them with family and friends!
I must warn you – these biscuits are incredibly more-ish. They have a crunchy, melt-in-the-mouth thing going on that makes the world come to a momentary pause (it really does haha).
The flavours are well balanced with a welcomed gentle, natural sweetness. There is a delightful caramel-maple syrup sort of infusion and hints of vegan chocolate drops throughout.
The chocolate chips that I use are actually sweetened with coconut sugar which lends it’s nicely to a more conscious treat. You can get the same ones that I use here if interested: Chocolate Drops Made With Coconut Sugar (UK)
I like to use my own blend of rice flour and tapioca flour for this (as you’ll find I do in a lot of my recipes). You can buy ready mixed purpose made gluten-free flour (although I can’t vouch for exactly what is in each ‘pre-made’ blend, the ratios or what the final outcome would be). If you only have a pre-mixed bag of general gluten-free flour available, then it would be worth trying that for sure.
Tapioca flour. The tapioca flour in this recipe can be a little confusing. You can use tapioca flour, tapioca starch or cassava flour. They’re very similar (and arguable the same thing). I use them interchangeably. Just use whatever you have available.
Rice flour. Usually easy to find. You can buy brown or white rice flour (some brands like ‘Doves’ mix a blend of the two). Any rice flour would work well in this recipe. I do favour brown rice flour personally speaking, because it is a little less processed.
I didn’t use a rolling pin to roll out the recipe today, like you would with a traditional recipe! I simply compacted the whole medley of ingredients into a ball, then push it all out until it is about three-quarters of a centimetre thick. If anything crumbled off, then I just compressed it back into the mix – easy or what!
Last time I made this recipe, I couldn’t find my cookie cutter, so I simply used a drinking glass as a cutter and cut out the round shapes with that. You could also cut into strips or triangles with a knife – whatever you feel like at the time.
So let’s get the kettle on and make a cup of tea. They don’t take long to make at all.
- 100g brown rice flour
- 100g tapioca flour (or tapioca starch or cassava flour)
- 50g vegan chocolate drops
- 4 tablespoons coconut oil
- 2 teaspoons vanilla extract
- 4 tablespoons maple syrup
- Extra sprinkle of rice flour to roll with
- Add the rice flour, tapioca flour and chocolate chips to a mixing bowl and mix together.
- Melt the coconut oil.
- Add the coconut oil, vanilla extract and maple syrup to the bowl and mix in thoroughly with a spoon. I like to get my hands in once it starts bind and then use my hands to bring it together into a dough ball.
- Squash together and then sprinkle a little rice flour on your work surface.
- Press the mixture down and then start rolling with a rolling pin (alternatively forget about the rolling pin and just compress downwards). The mixture might start to fall apart (this is normal). Just push back together any parts that fall away.
- Roll until it becomes about ¾ cm (third of an inch) thick.
- Cut out your cookies. You could use a knife to cut into squares or use a cookie cutter (or the top of a drinking glass). Slide a cake slice or a knife under each cookie and pop them onto a baking tray.
- Pop into a pre heated oven at gas mark 4 (350ºF/180ºC) for 15 minutes (more or less, depending on your oven).
- They'll stay light in colour (if they tan, then they are probably over cooked). Once baked pop them on to a cooling rack.
- Serve once cooled.
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