Ingredients:
- 110g gluten free plain flour
- 60g butter/df spread
- 60g maple syrup
- 50g chocolate cut into chunks or chocolate chips (or vegan/df chocolate)
- 1 medium banana
- 4 tsp melted coconut oil
- 4 tsp chocolate spread or vegan/df alternative
- 1/2 cap of vanilla essence
- 1/2 tsp cornflour
- 1/2 tsp cinnamon
- 1/4 tsp gluten free baking powder
- buttercream can be homemade (butter/vegan spread & icing) or pre bought
Method:
- Cream your butter/df spread so it is light and soft
- In a separate bowl, mash your banana so it is as smooth as possible and add to the butter/df spread
- Sift in the flour, baking powder, cornflour, and cinnamon and mix together
- Now add maple syrup and vanilla, then mix
- Add the coconut oil and mix until fully combined
- Finally add your chocolate chunks or chips and place in the fridge for 30 minutes
- If you have one, use an ice cream scoop to put the mix onto a lined baking tray. shaPe them into round cookie shapes but leave the mix as raised and round as you can and only put 3-4 on a tray as they spread
- Heat your oven to 160 degrees and cook for 12 minutes until they start to go golden. leave them to cool
- Match up pairs of the cakies so they are similar in size and shape
- Pipe a ring of icing on the underneath of one of each pairs of cakes
- In the centre of the icing put the chocolate spread and top with the paired cakie
- Enjoy! (best eaten day of baking)
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