Due to the fact that I’m a complete chocoholic (which you all know by now) and my tradition of Christmas baking, I wanted to bake some festive cookies to have with warm drinks; but there were so many recipes out there that contained ingredients that I’d never heard of or that I couldn’t eat! I wasn’t going to share this recipe, as I was just substituting ingredients and experimenting – but after tasting the results, I had to. They’re completely dairy, gluten, wheat and egg free and if you use coconut sugar rather than pure granulated sugar, these can be a bit of a healthier alternative (But they’ll still need to be eaten in moderation of course…)
I’ve called them ‘cocoa’ rather than chocolate, because they do have that warming kind of taste – but that’s what I wanted; something rich to have with my hot drinks. The cinnamon adds sweetness and a Chrismassy touch, but as you’ll see in the recipe, if you don’t like cinnamon, you don’t have to include it.
I made a mess baking these, but they are so simple and I even got to feel like a child again and put some Christmas cookie cutters (which were surprisingly hard to find in shops!) to the test. I hope you enjoy these indulgent, festive ‘Cocoa and Cinnamon Cookies’…
*Brace yourself for my questionable instructions…*
- 200 grams – Gluten free self-raising flour
- 40 grams – Unsweetened cocoa powder
- 40 grams (plus 1 teaspoon) – Coconut sugar (You could use granulated sugar for a sweeter taste)
- 100 grams (7 tablespoons) – Unsalted dairy free butter
- 3/4 teaspoon fine – Seasalt
- 1 teaspoon – Vanilla essence
- 1 teaspoon – Cinnamon
- In a bowl prepare your butter by leaving it to naturally soften or softening with a spoon.
- In a separate, larger bowl sieve the flour, cocoa powder, 40g of sugar and salt and mix.
- Add the butter and vanilla essence to the mixture and make sure everything is thoroughly combined. As the mixture begins to form, use your hands to mould it in to a ball.
- Using cling film, wrap the ball up, then roll it out slightly in to more of a sausage shape and put it in the freezer for 30 mins.
- Whilst this is in the freezer prepare your tray with grease proof paper and pre heat the oven to 150 degrees.
- Sprinkle some of the flour on your work space and roll out the dough to just thicker than a 1 pound coin. Cut out your shapes and place them on the baking tray.
- Combine 1 teaspoon of granulated sugar with 1 teaspoon of cinnamon, if you don’t like cinnamon just use sugar. Sprinkle the shapes with the combination cinnamon and sugar. (If you used coconut sugar rather than granulated in the cookies like me, the sprinkling of cinnamon and/ or sugar is where you will get your sweetness from)
- Cook in the oven for 20 minutes – turning the tray around half way through.
- Leave to cool before enjoying…
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