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gluten free

Chocolate Brownie Cookies (1)

Chocolate Brownie Cookies

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Whilst in the mood to create more gluten friendly treats, I also didn’t want to exclude those who are intolerant to eggs, dairy, or are vegan. Therefore, I created these delicious morsels which uses up a food normally thrown away; aquafaba.

These fudgy, yet crispy on the outside cookies taste so rich, yet are a great source of protein and secretly, quite nutritious.

For anyone not aware, aquafaba is simply the fluid from canned chickpeas which can be used as an egg substitute in recipes. It can even be whipped up to make meringues (though it does take a long time!). Just use 3 tbsp. aquafaba in place of 1 egg.  Any unused aquafaba can be stored in the fridge in an airtight container.

CHOCOLATE BROWNIE COOKIES

Joanne Iceton
A decadent chocolate cookie that happens to be gluten, egg and dairy free.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert, Snack
Servings 16 cookies

Equipment

  • Scales
  • Bowl
  • Spoon
  • Baking Tray/s
  • Oven

Ingredients
  

  • 120 ml aquafaba this is the fluid from canned chickpeas
  • 180 g peanut butter you can use any nut butter such as almond
  • 125 g brown sugar
  • 70 g cocoa
  • 1 tsp bicarbonate of soda
  • 50 g dark chocolate, chopped or use choc chips ensure the dark chocolate does not contain milk solids if not wishing to consume any dairy

Optional Toppings

  • 25 g white chocolate, chopped, or use choc chips if able to consume dairy, otherwise, you can add extra dark choc chips
  • 1/2 tsp sea salt crystals

Instructions
 

  • Oven, 180c.
  • Mix the aquafaba, peanut butter and sugar in a bowl. Stir in the cocoa, bicarb and choc chips until fully mixed. The dough will be quite soft but will firm up slightly.
  • Using a wet scoop or teaspoon, scoop out walnut sized balls of the dough and drop onto a greased/lined baking tray. You may need to use 2 trays. 
  • Flatten a little with the heel of your hand or a spatula.
  • Bake for 10 mins then remove from the oven and either tap the whole tray on a firm surface to flatten the cookies, or press down further with a spatula. If using white choc chips or sea salt, sprinkle these on the tops of the cookies now. I did a combination of both.
  • Finish baking them for a further 5 mins.
  • Leave the cookies to cool for at least 10 mins on the baking tray, otherwise they will fall apart when you try to remove them. Remove after this time to cool fully on a cooling rack.

Notes

These cookies are like brownies so will be fudgy in the centre and crisp on the outside. They will soften slightly after a day or so. Do not store these with other cookies or biscuits as the others will also go soft.
These cookies will keep in an airtight container for up to 5 days.

The recipes are free to everyone to use (please give credits to us if you choose to use them), and always will be, but our non-profit organisation incurs many costs to keep it running. If you would like to help keep it going, please consider giving a donation. If you feel inspired to try more, why not invest in our Recipe Collection, available online or from our Eco Market. 

Thank you

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Nutritional Benefits:

Dark chocolate and cocoa contains antioxidant flavonoids, fibre and minerals. The flavonoid content has an anticoagulant action and anti-cancer properties whilst its magnesium content helps to protect the heart. A major constituent of the cocoa bean is theobromine, which acts in the brain to trigger the release of feel good endorphins. It is worth noting that the higher the cocoa solids (dark chocolate contains more), the more antioxidants and minerals it contains. Like many foods, it should still only be consumed in moderation due to its high sugar content.

Peanut butter is rich in antioxidants polyphenols and monounsaturated fats (helping to protect against heart disease) and vitamin E (important for strong immune function and helps maintain healthy skin and eyes).

 

White Choc, Cranberry & Cream Cheese Cookies (1)

Cranberry & White Choc Soft Cookies

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I created these cookies as a gluten free treat. Adding cream cheese, as in this recipe makes for a wonderful soft, almost cake like cookie that just melts in the mouth. Add in tangy cranberries and the sweetness of white chocolate and you have a winner!

Feel free to change the cranberries to other chopped dried fruit and the type of chocolate (think of dried apricot and dark chocolate) or omit both and sprinkle over some crushed sea salt. Yum!

These are a version I made without dried fruit or chocolate.

Cranberry & White Choc Soft Cookies

Joanne Iceton
A delicious gluten free soft cookie
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Dessert, Snack
Servings 15 cookies

Equipment

  • Baking tray
  • Scales
  • Bowl
  • teaspoon
  • Spoon
  • Oven

Ingredients
  

  • 225 g cream cheese
  • 250 g smooth peanut butter preferably sugar free
  • 150 g brown sugar
  • 1 tsp vanilla extract optional
  • 1 egg
  • 1 tsp bicarbonate of soda
  • 50 g dried cranberries
  • 75 g white chocolate chopped into cm sized chunks

Instructions
 

  • Oven, 180c
  • Mix the  cream cheese, peanut butter, sugar and vanilla, then beat in the egg and bicarb to make a soft dough. Stir in the cranberries and white chocolate. 
  • Using a teaspoon or small scoop, spoon walnut sized mounds of dough on a greased/lined baking tray. You may need 2 trays as the cookies do spread a little, so make sure you leave enough space.
  • Bake for 15 - 20 mins until the edges start to turn golden. If you prefer a flatter cookie, you can either press down gently with a wet spatula before baking, or halfway through cooking, take the tray from the oven using gloves/towel and bang on a hard surface. This flattens out the cookies.
  • Allow to cool at least 10 mins on the baking tray before transferring to a cooling rack to cool fully.
    Enjoy

Notes

These cookies are very soft and almost cake like, but so delicious.
Store in an airtight container for up to 4 days. If they do last that long, or you wish to keep them longer, store in the fridge.
You can also freeze these for up to 6 months, just pop in a reusable bag or container and take out what you need to defrost. It will be easier to separate them if you pop some greaseproof paper between each cookie. If you want that freshly baked smell and gooey chocolate, pop them on a greased/lined tray and bake in a pre-heated oven (180c) for 5 mins.

The recipes are free to everyone to use (please give credits to us if you choose to use them), and always will be, but our non-profit organisation incurs many costs to keep it running. If you would like to help keep it going, please consider giving a donation. If you feel inspired to try more, why not invest in our Recipe Collection, available online or from our Eco Market. 

Thank you

Card Donations PayPal Donations

 

 

 

Nutritional Benefits:

Peanut butter is a valuable protein source and also contains heart healthy monounsaturated fats.

Dairy foods in the form of soft cheese contain fat soluble vitamin A and vitamin D, as well as calcium; all important for good bone and tooth health, offer vitamin B12 and are a source of protein. They DO contain saturated fats but these have been found to have little effect on the cardiovascular system (not like previously thought). In fact, there is growing evidence that the saturated fats in dairy foods may reduce the risk of  type 2 diabetes.

Cranberries contain quinic acid which helps to prevent and alleviate urinary tract infections. Their tannin content provides antibacterial properties as well as helping to protect against stomach ulcers and heart disease. Like all dried fruits, they are a concentrated source of soluble fibre, essential for a healthy digestive system. However, most dried cranberries are sweetened with some form of sugar (even concentrated fruit juice is a form of sugar) and this does negate some of the benefits.