spicy chocolate chip cookies
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 184.9
- Total Fat: 10.5 g
- Cholesterol: 15.5 mg
- Sodium: 48.3 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 1.6 g
- Protein: 2.8 g
View full nutritional breakdown of spicy chocolate chip cookies calories by ingredient
Number of Servings: 12
Ingredients
-
1/2 cup (55g) almond meal (ground almonds)
1/2 cup (60g) fine brown rice flour
1/4 cup (25g) cornflour (corn starch)
1/2 cup (55g) cocoa powder
1/4 cup (55g) muscovado sugar, or use brown sugar
1/4 cup (50g) unrefined raw sugar
1 teaspoon (gluten-free) baking powder
1 teaspoon ground cinnamon
pinch fine sea salt
1/4-1/2 teaspoon chilli powder/cayenne pepper
1/2 cup (65g) lightly toasted almonds*, roughly chopped
1/2 cup ( 60g) dark (dairy-free) chocolate, roughly chopped
1/4 cup (60ml) vegetable oil (olive oil, rice bran, coconut oil etc...)
1 egg
1 teaspoon pure vanilla extract
1-2 tablespoons rice or other dairy-free milk
Directions
Preheat oven to 180C/350F. Line a oven tray with baking paper or grease with oil.
Tip almond meal into a medium bowl. Sieve over remaining dry ingredients. Add chopped almonds and chocolate and whisk to fully incorporate. In another small bowl whisk together the oil, egg and vanilla. Pour into dry ingredients and add 1-2 tablespoons of rice milk and mix to form a soft dough. You want the mixture to be quite moist without being wet.
Roll 2 tablespoons of mixture into a ball, flatten and place on oven tray. Repeat with remaining dough. Cook in the middle oven shelf for 12-15 minutes until just cooked. These cookies do not flatten out much more once cooked, so do flatten into shape before cooking. Once cooked, remove from the oven and set aside to cool on the tray. Will store airtight for 2-3 days, although I like them best when eaten on the day of baking.
* To toast the almonds, bake on a tray in preheated 180C/350F oven for around 10 minutes, shaking the tray around half-way through, until golden and toasty.
Serving Size: 24
Number of Servings: 12
Recipe submitted by SparkPeople user HELLOFROMABBY.
Tip almond meal into a medium bowl. Sieve over remaining dry ingredients. Add chopped almonds and chocolate and whisk to fully incorporate. In another small bowl whisk together the oil, egg and vanilla. Pour into dry ingredients and add 1-2 tablespoons of rice milk and mix to form a soft dough. You want the mixture to be quite moist without being wet.
Roll 2 tablespoons of mixture into a ball, flatten and place on oven tray. Repeat with remaining dough. Cook in the middle oven shelf for 12-15 minutes until just cooked. These cookies do not flatten out much more once cooked, so do flatten into shape before cooking. Once cooked, remove from the oven and set aside to cool on the tray. Will store airtight for 2-3 days, although I like them best when eaten on the day of baking.
* To toast the almonds, bake on a tray in preheated 180C/350F oven for around 10 minutes, shaking the tray around half-way through, until golden and toasty.
Serving Size: 24
Number of Servings: 12
Recipe submitted by SparkPeople user HELLOFROMABBY.