Chocolate Cookie Recipe from Hullabaloo Food

INGREDIENTS

• 70g Maize/Corn Starch (~1/2 cup)
• 77g Potato Starch (~1/2 cup)
• 14g Besan Flour (~1 tbl)
• 30g Cocoa Powder (~1/4c)
• 120g Caster Sugar (~1/2 cup)
• 3g Tartaric Acid (~1/4 tsp)
• 2.5g Bicarbonate of Soda (~1/2tsp)
• 2g Guar Gum (~1/2tsp)
• Pinch Salt
• 60g Dairy-free Margarine
• 1/4 cup Cold Water

METHOD

Preheat conventional oven to 190ºc or fan-forced to 180ºc.  Place all the dry ingredients into large mixing bowl.  Add the dairy free margarine, such as Nuttelex.  With fingertips rub in margarine until crumbly.

Using spoon mix in 1/4 cup cold water to form a sticky dough.  You can mix both ingredients in with a food processor, but it is so quick by hand.

Divide into 20 small balls and place on biscuit tray.  Bake in oven for 15 minutes.  Cool the cookies on the tray before removing.

This mix makes a soft centre, crunchy on the outside biscuit.  For flatter harder biscuits change the proportions to 1/3 cup margarine and 2 tbls water.

Nutrition Information: per 100g

• Energy                           1156 kj
• Protein                          3.8 g
• Fat, total                       11.9 g
• -saturated                    3.1 g
• Carbohydrates             68.8 g
• -sugars                          28.1 g
• Sodium                          280 mg
• Dietary Fibre                3.8 g

This gluten-free, dairy-free, egg-free, soy-free recipe was originally developed by Hullabaloo Food to help parents provide treats and celebration food for their children with multiple food allergies. Devising recipes without the usual baking ingredients is difficult so please use and share this recipe.