Flat Brew Gluten Free Brookies

Recipe and images courtesy of Burtons Bakes
composite image brookies
  • 30g brown rice flour
  • 20g sorghum flour
  • 16g cornflour
  • 20g ground peanut flour (or ground almonds)
  • 24g cocoa powder
  • 1/8 tsp xantham gum
  • 1/2 tsp baking powder
  • 20g coconut oil
  • 40g dark chocolate
  • 40g Flat BREW espresso spread
  • 80g sugar (I used half coconut sugar, half granulated)
  • 20ml milk
  • 1/2 (24g) medium egg, beaten
  • 30g dark chocolate chips
  1. In a medium bowl, combine the gluten free flours, xantham gum and baking powder.
  2. In a saucepan, gently melt together the chocolate and coconut oil. Stir in the espresso spread and sugar, and mix to combine until fully incorporated. Allow the mix to cool slightly, stir in the milk, followed by the egg. Add the chocolate mixture to the flour blend and bring together into a dough. Toss in the chocolate chips and work into the mixture. Wrap in cling film and allow to sit for at least half an hour.
  3. Preheat the oven to 160C. Divide the dough into 6 equal balls. Press down the edges to mould into a cookie shape with a dome, as shown in the above images. Bake on a baking tray for 8-12 minutes, depending on how soft you want them, removing from the baking tray 6 minutes through baking to prevent the bottom of the cookie from catching.
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