Ingredients
- 1/2 cup plus 1 tbsp gluten-free all-purpose baking mix
- 3 tbsp cocoa hollandaise baking powder
- 3/8 teaspoon ground cinnamon
- 3/8 teaspoon fine sea salt
- 1/4 teaspoon aluminum-free baking soda
- 3 to 4 black peppercorns, optional
- 1 tbsp ground chia seeds
- 2 tbsp warm water
- 2 tbsp plant-based milk
- 2 tbsp pure maple syrup, category B or dark amber
- 2 teaspoon pure vanilla extract
- 5 tablespoons organic caster sugar, plus 1/3 to 1/2 cup for molding
- 2 1/2 tablespoons vanilla oil melted coconut
- 1/3 cup gluten free chocolate chips
Procedure
- Place a rack in the center of the oven and preheat to 375°F. Line a baking sheet with parchment paper.
- Place a wire mesh strainer over a medium bowl. Place the cake mix, cocoa, cinnamon, salt and baking powder in the strainer and mix with a whisk to sift the ingredients into the bowl. (If small bits remain in the colander, add the mixture to the bowl.) Add pepper, if using; Whisk to aerate the mixture and set aside.
- To prepare the chia gel: Place the ground chia seeds in a small bowl. Pour the hot water over the chia and let stand for 1 minute. Beat 30 seconds. (The batter will be thick.)
- Whip the plant-based milk into the chia paste until combined. Leave for 5 minutes and whip again. Whisk together the maple syrup and vanilla until combined. Let stand 5 minutes and beat again.
- Add 5 tablespoons of sugar and beat vigorously for 1 minute to “cream” the sugar. Add the coconut oil and beat well until well incorporated. Add the dry ingredients and stir with a silicone spatula until there is no trace of dry ingredients.
- Mix the chocolate pieces into the batter, it will be glossy and thick but soft. Let stand at room temperature for 15-20 minutes to allow the batter to thicken, stirring every five minutes.
- Form the cookies: Place 1/3 cup of the remaining sugar in a shallow bowl. Pour the batter into a measuring spoon and press in the sugar with a teaspoon. Roll the pieces in the sugar until well coated. Add more sugar if needed. Lift the cookies onto the parchment-lined baking sheet and space them 2 inches apart. Press to flatten.
- Place baking sheet in oven; Immediately reduce heat to 350°F and bake for 11 minutes, until cookies are puffed and set. Cookies are soft when they come out of the oven but will firm up as they cool.
- Place the baking sheet on a wire rack. Wait 10 minutes for the cookies to cool, then run a spatula under them to loosen them.
Serve: Cold cookies provide crispy ones Chocolate chips and hot cookies are sticky.
Storage:Store cookies in a covered box or jar, layers separated by parchment paper, for up to two days. Freeze for up to a month.
