Double Chocolate Sea Salt Gluten Free Cookies
The combination of flours used makes these cookies gluten free, and gives them a gooey, chewy texture as well as. Be sure to under bake these cookies as directed or they become dry. Best eaten warm when the chocolated is molten.
Ingredients
70g (½ cup) rice flour
35g (¼ cup) sorghum or gram flour 2 tbsp milled flaxseeds
½ tsp xanthan gum
50g (½ cup) cocoa powder
¾ tsp flaky sea salt
½ tsp baking powder
¼ tsp bicarbonate of soda
100g (generous ½ cup) brown sugar 75g (3/8 cup) caster sugar
100g (scant ½ cup) unsalted butter, at room temperature
½ tbsp vanilla extract 2 eggs
100g (3½oz) dark chocolate (70% cocoa solids), chopped
Directions
Preheat the oven to 170°C fan/190°C/ 375°F/gas mark 5 and line a baking sheet with baking paper.
In a mixing bowl whisk together the rice flour, sorghum flour, milled flaxseeds, xanthan gum, cocoa powder, sea salt, baking powder and bicarb and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the two sugars with the butter until smooth and light. Add the vanilla and eggs and beat well, then scrape down the sides of the bowl and beat again. Add the dry ingredients and the chocolate pieces and beat until combined. I like to use an ice-cream scoop to portion out the cookies. For cookies that you plan to bake and eat straight away, place balls of dough on the lined baking sheet about 10cm (4in) apart. Bake for 9-10 minutes until the cookies are crisp on the outside but still soft in the middle. They will seem a little underdone, but remember they will continue to cook slightly as they cool.
For cookies that you want to save for another day, scoop the mixture into balls while it is still soft and place them on a tray or in a container that will fit in your freezer. Freeze for up to 3 months; touse just remove from the freezer and bake from frozen at a moment's notice (they may take a little longer in the oven).