These are so nommy, and the coffee drizzle perfects each cookie. The original recipe calls for almond milk, but I didn’t have any on hand. Also you may notice that I used a mixture of ground and whole flax seeds, you can omit this for all ground if you wish.
Preheat oven to 160 degrees celsius and line two baking trays with baking paper.
Vigorously mix together 1/2 cup oil, 3/4 cup raw sugar and 1 tbsp ground flax seeds.
Add 1 tsp vanilla extract and 2 1/2 tsp coffee extract.
Stir in 1 1/2 cups gluten free flour, 1/2 cup cocoa powder and 1/2 tsp baking soda and mix until you have a well formed dough.
Place walnut sized balls of the dough onto traps and press down, but only slightly.
Bake for 5 to 10 minutes, being careful not to overbake.
Allow to cool completely before icing.
With a fork, mix together 1 cup gluten free icing sugar with 2 tbsp soy milk, 1/2 tsp coffee extract and 1/2 tsp vanilla extract.
Icing should be thick enough to drizzle without being overly runny.
This is the effect you’re going for:
Make sure you’re careful, as this can be messy! Once you’ve drizzled the icing over your cooled cookies, set in the fridge.