I've been trying for ages to make a yummy allergy free chocolate cookie that my son can eat and I've finally cracked it this week. These cookies taste totally normal which can be tricky when you're allergy free cooking!
I used desiccated coconut as part of the flour blend to keep them nut free (and rice free for us) and I found if I blitzed the coconut with the other dry ingredients before adding the wet ingredients the cookies were nice and smooth in texture - something my son always appreciates! I hope you like them :-)
Gluten free, wheat free, dairy free, soy free, nut free, egg free
½ cup (45g) desiccated coconut
½ cup (70g) sorghum flour
½ cup (60g) arrowroot starch
¼ cup (30g) cacao powder
1 tspxanthan gum (orguar gum)
100grapadura sugar (or sweetener of choice)
pinch of salt
40gcoconut oil, solid (place in freezer for a few minutes if not solid)
3 tbsps (60mls) cold water
Tip: You could cook them a little longer to make them crunchy!
Enjoy! Lisa x