Gluten & Dairy-Free Afghan Cookie Recipe

Name: Gluten & Dairy-Free Afghan Cookie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cookie dough; 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; chocolate icing; 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

Servings: persons

cookie dough
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
chocolate icing
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

1
Preheat oven to 180 C/350 F. Grease 2 oven trays and line with baking paper.
2
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.
3
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.
4
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.

994

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: cookie dough, 200g dairy-free margarine, 1/2 cup raw unrefined sugar, 3/4 cup brown rice flour, and more.

Yes, Gluten & Dairy-Free Afghan Cookie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten & Dairy-Free Afghan Cookie

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