These delicious, crunchy, easy-to-make biscuits are a real favourite in my house at the moment. It’s actually been a miracle that I caught a photo of them at all, given that they tend to fly out of the kitchen before I manage to get my camera out.
Being gluten-free, vegan, free from egg, diary and refined sugar, these chocolate chip biscuits are suitable for most people, whilst offering a perfect example of how delectable specialist foods can be. Try to use chocolate chips (or a bar) that has been sweetened without refined sugar, for an even healthier version. You’ll find a selection of healthier chocolate available in any good health food store these days. If you don’t eat chocolate then try carob instead.
Preparation time: 15 minutes
Baking time: 12 minutes
50g (1¾ oz) white or brown rice flour
50g (1¾ oz) tapioca flour
50g (1¾ oz) chocolate or carob chips (or a bar)
1 heaped tablespoon of ground flax seed
2 tablespoons (30ml/1floz) coconut oil
2 tablespoons (30ml/1floz) maple syrup
1 teaspoon (5ml) vanilla extract
1. Melt coconut butter. Note: Coconut butter/oil solidifies at 24ºC, so unless your kitchen is really warm, you will need to melt it before mixing in. To melt, you can either leave it on a sunny windowsill, in a warm airing cupboard or near a fire/radiator. If your coconut oil comes in a glass bottle then you could also heat some water in a small pan – place the bottle in the water until a sufficient amount of oil has melted.
2. If you are using chocolate (or carob) from a solid bar (rather than pre-made chips), then chop it up into tiny pieces with a sharp knife.
3. Weigh and add the rice flour, tapioca flour, chocolate chips and ground flax seed into to a mixing bowl. Mix together quickly with a spoon.
4. Preheat your oven to gas mark 4 (350ºF/180ºC).
5. Create a well in the middle of the dried ingredients and add the coconut oil, maple syrup and vanilla essence.
6. Bind all ingredients together with a metal spoon until it binds together and forms a biscuit dough ball. You might find it easier to use the back of the spoon to press downwards onto the ingredients (or simply use your hands), especially towards the end of combining.
7. Sprinkle a little rice flour on your kitchen work surface and place the fully formed dough ball on top of it, rubbing a little rice flour on top (this stops the mixture sticking to the rolling pin when you roll it). Roll out with a rolling pin until it is approximately 0.3cm (0.2inches) thick, rotating, to allow for an even thickness and adding a little rice flour if the dough begins to stick to the pin or worktop surface at any time. Use a cookie cutter and cut out as many biscuits as you can.
8. Use a spatula or cake slice to lift your biscuits and then place on a lightly oiled baking tray.
9. After cutting out, roll the remaining dough back into to ball and repeat the rolling process again. You can repeat this about three times if needed.
10. Pop your filled baking tray on the top shelf of your preheated oven and bake between 12 and 15 minutes.
11. After baking, take out and place on a cooling rack (if you have one) or a plate and let them cool down before serving.
This recipe first appeared on Trinity’s Conscious Kitchen.