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Kosher Celiac Passover Cookbook

Gluten-Free Chocolate Chip Cookies

Vegetarian, dairy - can be parve
Makes 30 biscuits.

These are really chocolaty and the beauty is that you can make the dough ahead of time and freeze it (either on mass or as individual pieces) to take out and bake at any time. I sometimes add a little coffee to them if I want to serve them as an after dinner treat with coffee to take the edge off

The biscuits once baked also freeze well and its one way of stopping you eating all at once (well me anyway)

I tend to cook half and freeze half. As the recipe contains butter it is milky but you can substitute a parve margarine; they are not so rich then.

250g (9oz) unsalted soft butter or margarine
250g (9oz) dark brown sugar
100g (4oz) chickpea flour
100g (4oz) rice flour or g/f flour
2 tsp g/f baking powder
3 tbsp of cocoa plus 1 tsp instant coffee dissolved in 2tbsp of water or
4 tbsp of cocoa
200g (8oz) dark chocolate chips (as strong as you can find) or
200g (8oz) dark chocolate broken into chunks
2 large eggs

Beat the butter and sugar together until fluffy.

Break and check the eggs whisk then add to the butter mix. Beat again.

Sift in the flours, baking powder and cocoa. If using add the coffee and then fold this together.

Now fold through the chocolate chips/chunks

Line 3 baking sheets with baking parchment or sprinkle a little g/f flour onto unlined ones (helps prevent sticking).

If baking straight away. Pre-heat the oven to Moderate, 160ºC fan, 170ºC, 340ºF, Gas 4.

Roll out individual balls about size of a golf ball and space 10 on each tray. Bake for 20 minutes. They will spread so you do need the space.  Leave to cool on the trays for at least 10 minutes - this helps them to set before removing and finish cooling on a wire rack.

If you want to freeze uncooked, freeze on tray and once frozen bag them.