Updated: Apr 28
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 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 gut during iso and ate my whole first batch. The second batch I put in a cookie jar, but I hadn’t finished photographing them yet. He told me I needed to start writing on the jars; otherwise, they would be 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 on 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 combined. Make 10 balls with the mixture and place them on the tray. Flatten the balls into biscuits with 3 fingers; place in the oven for 15 minutes.