Updated: Feb 9
So I’ve been seeing a lot of chocolate chip cookies on social media and this isolation has got everyone baking. I am obsessed with this maple and cinnamon as a combo after eating a maple and cinnamon glazed doughnut. Yep it was delicious, so I had a lightbulb moment to make cookies with this combo and boy it hasn’t failed me.
Aaron has been a gobble guts during iso and ate my whole first batch. The second batch I put in a cookie jar but hadn’t finished photographing them yet. He told me I need to start writing on the jars otherwise they are fair game. So I have his approval on this recipe and will probably need to keep these in rotation.
You will need
1 1/2 cup rice flour 1/2 cup coconut sugar 1 tsp cinnamon 1 tsp baking powder 1/4 tsp salt 1 tsp vanilla powder 1/3 cup maple syrup 3 tbsp non dairy milk 2 tbsp olive oil
How to make.
Preheat the oven to 170°C. Place a sheet of baking paper to a large baking tray. Sift the flour into a mixing bowl, add the coconut sugar,cinnamon, baking powder and vanilla; mix well and make a little well in the centre. In the well add the maple, non dairy milk and olive oil. Mix the wet ingredient with the dry and mix till well combine. Make 10 balls with the mixture and place on the tray. Flatten the balls in to biscuits with 3 fingers; place in oven for 15 minutes.