Gluten free baked goods were once thought of bland, rubbery and not unlike gnawing on cardboard. Gluten-free has however come a long way in recent years and has grown in popularity exponentially for both diet and lifestyle reasons.
These salted chocolate brownie cookies, with their crunchy on the outside, gooey on the inside texture and rich chocolate flavour, offset by intense coffee and salty notes, stand as a testament to how delicious gluten-free baking can really be.
While brand names wouldn't normally be given, for the sake of this gluten-free recipe, specific brands that provide gluten-free products have been listed.
Preparation Time: 10 minutes
Cooking Time: 15-18 minutes
Makes: Approximately 20 cookies
Ingredients 3 cups CSR icing sugar mixture
3/4 Nestlé baking cocoa powder
4 tsp cornflour
1/4 tsp salt
1 tbls coffee, dissolved in 2 tsp boiling water
2 egg whites
2 tsp vanilla extract
100g Nestlé Plaistowe dark chocolate, roughly chopped.
Sea salt flakes (for sprinkling on top)
Preheat fan-forced oven to 170 degrees Celsius. Line two large baking sheets with baking paper.
In a large bowl whisk together the icing sugar, cocoa powder, cornflour and salt until well combined.
Add in egg, egg whites, vanilla and coffee and whisk until well combined.
Fold in chopped chocolate.
Using a tablespoon as a measure, drop dough onto prepared baking sheets. Be sure to leave at least 5cm between each cookie as they will spread.
Bake for 15-18 minutes or until cookies are puffed and their tops have cracked.
Allow cookies to cool for 5-10 minutes before peeling away baking paper.
Once cool store in an airtight container in a cool dry place.