Ingredients for 22 people
- 120 g gluten-free flour
- ½ tsp gluten-free baking powder
- Pinch salt
- 50 g (plus 1 tbs) unsweetened cocoa powder
- 150 g caster sugar
- 75 g muscovado sugar
- 5 Tbs unsalted butter or plant-based spread
- 1 egg
- 80 g fat-free yogurt (or plant-based alternative)
- 1 tsp Vanilla extract
- 1 tbs Gold Label De Nigris Balsamic Vinegar
For the recipe
Preheat oven to 180ºC.
In a large bowl sift together the flour, baking soda, and salt and set it aside.
In another mixing bowl combine cocoa and sugars. Melt the butter in a small saucepan over medium-low heat, and beat egg in a small bowl. Pour melted butter into bowl with cocoa and sugar, and stir in yogurt, vanilla, beaten egg, and Gold Label Balsamic Vinegar of Modena. Mix well.
Add cocoa mixture to bowl containing other ingredients and beat together. Beat until combined and smooth (do not overbeat). Drop spoonful’s of batter onto a non-stick baking sheet (or line a sheet with parchment paper), leaving c. 3cm between each drop.
Bake for 7-11 minutes, depending on how gooey you like your cookies.
Once done, remove from oven and place on wire racks to cool. Makes around 24 cookies.
