cookie - Bitter Chocolate Thins
- 1/2 cup brown rice flour
- 3/4 cup ground almonds (if making your own do not over process so that oils are released)
- 2 tbs cocoa powder
- 2 tbs tapioca flour
- 2 tbsp ground flax
- 1/2 tsp salt
- 1/2 tsp bicarbonate soda
- 1/2 tsp cinnamon
- 3 tbs cacoa nibs or dark chocolate chunks- quite finely ground
- 1 tbs water
- 1/2 tsp vanilla extract
- 2 tbs agave nectar plus 1/4 tsp stevia
- 1 tsp olive oil
Adapted from includingcake.com
In a large bowl, mix together the dry ingredients. Add wet ingredients and mix well with spoon. Knead dough with hands until it comes together.
Place ball of dough on parchment paper or a non-stick mat. Roll out dough until it’s about 1/8th inch thick, or as thin as you can get it without ripping. With a sharp knife, slice into squares.
Preheat oven to 180C and line a baking sheet with parchment. Bake for approx. 15 minutes until just beginning to brown at the edges. Cool on baking sheet, then store in air-tight container once fully cool.