Gluten free chocolate piece biscuits

Ingredients

  1. 1/2 cup plus 1 tbsp gluten-free all-purpose baking mix
  2. 3 tbsp cocoa hollandaise baking powder
  3. 3/8 teaspoon ground cinnamon
  4. 3/8 teaspoon fine sea salt
  5. 1/4 teaspoon aluminum-free baking soda
  6. 3 to 4 black peppercorns, optional
  7. 1 tbsp ground chia seeds
  8. 2 tbsp warm water
  9. 2 tbsp plant-based milk
  10. 2 tbsp pure maple syrup, category B or dark amber
  11. 2 teaspoon pure vanilla extract
  12. 5 tablespoons organic caster sugar, plus 1/3 to 1/2 cup for molding
  13. 2 1/2 tablespoons vanilla oil melted coconut
  14. 1/3 cup gluten free chocolate chips

Procedure

  1. Place a rack in the center of the oven and preheat to 375°F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

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