- 250 g of unsalted real butter (softened)
- 3 cups of plain gluten-free flour
- 1 cup of hemp flour
- 1 cup golden caster sugar
- 3 eggs
- 2 tbs vanilla sugar (best home made)
- pinch or two of salt
- few tbs of milk
- 2 x 150 g bar of cooking milk chocolate (broken into pieces)
- 2 tbs ginger bread seasoning (mixture of cinnamon, ginger, nutmeg, cardamom, cloves, pimento, black or rainbow pepper, star anise and optionally a bit of coriander seeds and caraway seeds)
- mixing bowl
- baking trays lined with baking paper
- Preheat the oven to 175°C (350°F).
- Combine all ingredients for the cookies except for the chocolate pieces, milk and eggs and knead for a while until it is all crumbly and mixed well.
- Then add eggs and enough milk to stick all the cookie mixture together.
- In your hands roll small balls (about litchi fruit size) from the dough, then flatten them and place on the baking trays lined with baking paper.
- Once cookies are on baking trays top each with a piece of chocolate pushing them gently into the dough.
- Bake for about 10 – 15 minutes until golden brown on the edges.
- Cool down completely before placing in the air tight container.
Makes about 40 – 50 small cookies.
I haven’t use any baking powder in this recipe but if you want to use baking powder make sure to get the gluten-free one.
Also if you are baking for someone who is completely gluten-free check ingredients of the chocolate bar, not all chocolates are free of gluten.
I was a bit surprised how good those cookies turned out, my girls loved them and they usually very difficult to please.
Hemp flour gives cookies nutty flavour and sandy / rough texture so use a bit less if you are not sure if you will like it.
If you are looking for more gluten free cookie recipes, then try: Chewy Oatmeal Cran-Raisin Pecan Cookies with Almond Breeze from Elizabeth’s Kitchen Diary or Chocolate, Walnut and Fig Cookies from Franglais Kitchen.