These cookies are lightly crisp and have a delicious chewy centre. They’re packed full of chocolate chips with just a hint of orange and vanilla. You could make them into smaller bite sized cookies if you wanted to. However, I tend to make mine ‘full sized’, as our 3 boys would only justify eating more of them in one sitting….because they’re SO small!!
Because we do not have egg allergies in our family, I am not very experienced in vegan baking. I personally haven’t had a lot of success when trying to bake without eggs, which is why I am extra pleased with how this recipe has turned out. Especially when there have been no complaints from anyone, which is a rarity in this family! Normally the eldest can be a little fussy, but our youngest is the hardest to please with taste and texture. But not this time!!
I hope you enjoy these cookies as much as my family.
Update: This recipe now includes ounce and cup measurements. To make the conversions easier I have increased the butter by 1 gram, the Muscovado sugar and white rice flour by 2 grams, the desiccated coconut by 3 grams, the cornstarch and tapioca starch by 1 gram, and I have reduced the xanthan gum by ¼ teaspoon. After the slight changes I made to the ingredients, I found the dough needed to be chilled in the refrigerator for a 20 minutes.
All cup measurements are firmly packed.
Makes 22 plus 1 smaller cookie
52g (1.8 ounces or ⅓ cup plus 1 tablespoon) superfine white rice flour
39g (1.4 ounces or ⅓ cup) corn starch
30g (1.1 ounces or 3 tablespoons plus 1 teaspoon) superfine brown rice flour
30g (1.1 ounces or ¼ cup plus 1 teaspoon) almond meal/flour
24g (0.8 ounces or 3 tablespoons) tapioca starch
¾ teaspoon (3.75ml) xanthan gum
¾ teaspoon (3.75ml) bicarbonate of soda (baking soda)
¼ teaspoon (1.25ml) salt
100g (3.5 ounces or ⅓ cup plus 2 tablespoons) gluten and dairy free butter
82g (2.9 ounces or ½ cup minus 2 teaspoons) light muscovado sugar or light brown sugar
2 tablespoons (30ml) golden syrup
2 teaspoons (10ml) pure vanilla extract
Finely grated zest from 1 orange
33g (1.2 ounces or ⅓ cup) desiccated coconut
120g (4.2 ounces or approximately ¾ cup) gluten and dairy free chocolate chips (I use this brand)
Sift all the dry ingredients together and then stir through the desiccated coconut, before setting aside.
In a bowl, cream together the butter and sugar with a hand held beater,
then add the golden syrup and vanilla before mixing until light and fluffy.
Now, stir through the orange zest with a wooden spoon or spatula.
Add approximately a quarter of the sifted flour at a time into the wet ingredients and stir well after each addition. Next, evenly stir through the chocolate chips. Cover and refrigerate for 20 minutes.
Preheat the oven to 160C and line 2 trays with baking paper or parchment.
Take approximately a heaped tablespoon of the dough (which is 25g or 0.9 ounces if you’re using a scale) and roll it into ball. Place the balls on the prepared trays approximately 6cm apart and then slightly flatten them.
Bake for approximately 13-14 minutes, they will be lovely and golden in colour. Allow the cookies to cool on the trays for 5 minutes before transferring them to a wire rack to cool completely.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8