Gluten-free bitter sweet chocolate cranberry cookies.

I usually have big problems trying to bake gluten-free, not cause I don’t know it can be good, boy have I tasted some amazing gluten-free cakes! I just could never do it (aside from peanut butter cookies, I make a mean gluten-free PB cookie) but maybe this is the dawning of a new era in my kitchen, or maybe I just got lucky. I’ll let you know how my next gluten-free venture goes, I definitely need to venture further into it. Theres no harm in a little experimenting, right??

Gluten free vegan chocolate cranberry cookies

2 tbsp soy milk
1 tbsp ground flax

1/2 cup rapeseed oil or vegetables oil
3/4 cup sugar
4 tbsp agave syrup
1 tsp vanilla extract

1 cup soy flour
3/4 cup ground almonds
1/2 cup cocoa powder (use a gluten-free brand)
1/2 tsp baking powder (use a gluten-free brand)
1/2 tsp baking soda (use a gluten-free brand)
pinch o’ salt
3/4 cup dried cranberries

1x85g bar of vegan/gluten-free dark chocolate (I used kinnerton’s luxury gluten-free and vegan stuff)

Preheat the oven to 350f/180c. Mix the soy milk with the flax and set aside for 5 mins. Whisk together the oil and sugar until well combined and add in the syrup, vanilla and flax mixture. Measure out your soy flour and ground almonds and add to the bowl, then sift in the cocoa powder, baking powder, baking soda and salt. Add the cranberries to the bowl, stir well until the dough comes together, if the dough it a little too dry you can add a couple more tbsps of soy milk and stir again. Line two cookie sheets with parchment paper. Scoop out about 1 rounded tbsp of dough and roll into a ball, carefully press into a disc and transfer to the baking sheet. Bake for about 12 minutes, remove from the oven and allow to cool until easily transferable to a cooling rack and leave until completely cooled, then transfer to parchment paper, before drizzling with melted chocolate. Break the chocolate into pieces and pop into a microwaveable bowl, gently microwave for 30 seconds, then take out the microwave and give a good stir, keep alternating between short bursts in a microwave and stirring until the chocolate is melts and then, using a teaspoon, drizzle the chocolate over the cookies and allow to set.

13 thoughts on “Gluten-free bitter sweet chocolate cranberry cookies.

  1. Oh wow, these look awesome!
    I wish I had some soy flour. I am wanting to expand my gluten-free baking repertoire too! I wonder if brown rice flour would work?

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