Vegan Jaffa Cookies

Jaffa Cookies - Bronze V 65

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 

Ingredients
Dry
52g (1.8 ounces or ⅓ cup plus 1 tablespoon) white rice flour
39g (1.4 ounces or ⅓ cup) corn starch
30g (1.1 ounces or 3 tablespoons plus 1 teaspoon) 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
Wet
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
Stir through
33g (1.2 ounces or ⅓ cup) desiccated coconut
120g (4.2 ounces or ½ cup plus 2 tablespoons) 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,

Step 1

then add the golden syrup and vanilla before mixing until light and fluffy.

Step 2

Now, stir through the orange zest with a wooden spoon or spatula.

Step 3

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.

Step 5

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.

Step 6b

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.

Step 7

Recipe byThe 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

5 responses to “Vegan Jaffa Cookies

  1. Pingback: Kingston Biscuits | The Gluten & Dairy Free Bakehouse·

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