Ingredients

The following ingredients have 30 Servings
  • 200g dairy-free margarine
  • 1/2 cup raw unrefined sugar
  • 3/4 cup brown rice flour
  • 1/4 cup tapioca flour
  • 1/4 cup sweet rice flour
  • 1/2 teaspoon guar gum
  • 1/4 cup cocoa powder
  • 2 cups gluten-free corn flakes
  • 1 1/2 cups powdered sugar
  • 3 tablespoons cocoa powder
  • 3 tablespoons dairy-free margarine, melted
  • 1 teaspoon pure vanilla essence
  • 2-3 tablespoons boiling water
  • walnut halves or pecans, to decorate

Instruction

  • Preheat oven to 180 C/350 F. Grease 2 oven trays and line with baking paper.
  • Cream margarine and sugar together in a large bowl until light and fluffy, using either a wooden spoon or electric mixer. Sift over brown rice flour, tapioca flour, sweet rice flour, guar gum and cocoa powder. Mix using a wooden spoon until fully combined. Add cornflakes and continue to mix to incorporate (I usually use my hands at this stage, so much easier!). The mixture will be really wet and sticky, that's perfect.
  • Using your hands, gently roll tablespoons of mixture into small balls. This will be really sticky work, so just do your best. Place onto oven trays about 2cm apart. Slightly flatten each using a fork or your fingers. Bake for 10-12 minutes until set. They will firm more on cooling. Remove from the oven and cool on the tray. Ice once completely cold, by dolloping a generous spoonful of chocolate icing on each cookie, and top with walnuts or pecans.
  • To make the icing, sift icing sugar and cocoa into a bowl. Add the melted margarine, vanilla and just enough boiling water to form a thick icing.