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Double Choc Bounty Cookies Gluten Free & Vegan
I love this recipe! Why? because I can change it slightly every time provided I follow these simple rules I will still achieve great results. All up, there is 1 3/4 cups of flour or flour like ingredients in these cookies. Including coconut flour, rice flour, cacao and desiccated coconut. Providing the quantities stay the same, there are endless varieties you can create. So if you love double choc and these flavours that's great, but If you prefer something more simple, you can simply take out the cacao and replace that ingredient with one of the other flour type ingredients. If you don't like rice flour, you could double the quantity of coconut flour and leave out the rice flour or visa versa. Sometimes I even use almond meal or you can use a simple gluten free flour which also works fine but I prefer to use coconut or rice flour as they are naturally gluten free and are much more healthy in a general sense.
Ingredients: 1/2 coconut flour 1/2 cup rice flour 1/2 cup desiccated coconut or coconut flakes 2 tbsp cacao 1 cup brown sugar 1/2 coconut oil (or rice bran oil) 1/2 cup pure water 1 tsp vanilla essence or contents of 1 vanilla bean 1/2 Himalayan salt 2 tsp cinnamon Vegan chocolate chips 1/2 - 1 cup
Method: Preheat oven to 350 degrees F or 180 degrees Celsius Using a mixing bowl, blender or processor, combine all ingredients and mix well. Line baking tray with baking paper and lightly or lightly grease with a coconut oil spray. Using a scoop or spoon, place on tray using your favourite cookie shaping technique. Bake for 10-12 minutes, remove from oven immediately and allow to cool.
Cookies will continue to cook once removed from oven so be sure not to be fooled by there softness and follow instructions accordingly. You can always add more if you need, but you can't undo too long in the oven! :)