Baking without gluten and dairy can sometimes be no easy task. However, there are numerous recipes for tasty treats that don't involve any complicated steps or ingredients!
This week, we're revisiting one of our favourite recipes, which also happens to be ideal for those who suffer with food intolerances. Our scrumptious chocolate cookies are both gluten and dairy free, and are also absolutely delicious!
Not to mention that the recipe itself only includes five main ingredients, most of which you probably already have in your store cupboard.
Makes: 10 large cookies
Ingredients:
85g cocoa powder
250g icing sugar
Pinch of salt
300g walnuts, finely chopped
1 tbsp pure vanilla
4 large egg whites
Method:
Preheat the oven to 180°C/350°F/ Gas 4. Line a baking tray with greaseproof paper.
In an electric mixer fitted with the paddle attachment, mix together the cocoa powder, icing sugar, salt, and walnuts, and beat for 1 minute on low speed until well combined.
In another bowl, briefly mix together the vanilla and egg whites.
Turn up the mixer's speed to medium and gradually add the whites to the dry ingredients.
Beat for 2 minutes. Divide the mixture using a scoop onto the trays, leaving about 3" between cookies.
Place the baking trays on the middle shelf and reduce the temperature of the oven to 160°C/320°F.
Bake for 12-14 minutes or until thin cracks appear and the cookies are firm to the touch.
Leave to cool slightly and then transfer to a wire rack to cool completely.
