Glutenfree Cafe Style Cookies. Hmmm… I have mentioned in my other recipes that until recently I ran a cafe, and honest to cookie heaven, these were the bestseller.
They are scrumptious, smell awesome and are fast to make. Sure, they aren’t necessarily cheap, but more healthy than your usual cookies.
My batch makes around 16 large cookies (6cm diameter cafe size), so you could either half the recipe or make 25 cookies to reduce the serving size.
I apologize for the mix of metric systems, being European but using a lot of american recipes it is what it is…
My Glutenfree Cafe Chocolate Hazelnut Chunk Cookies
5 cups almond flour – for more fibre and rustic flavour I ground my own almonds in a food processor, however, bleached almond meal works too, whatever you want to use. It changes the flavour, so give it all a go. I promise you will want to. Also, to save money you could stretch it by only using 3.5 cups almond flour and 1.5 cups glutenfree flour mix (all-purpose, not self-raising).
1 cup brown sugar (can be reduced to 3/4 cup)
300g melted butter, slightly cooled
2 tsp vanilla extract
150g GF Dark Chocolate bar (at least 45% cocoa) with hazelnuts
1. Preheat oven to 350F/180C/160C fan forced
2. Melt your butter on the stovetop in a small pot over medium temperature*
3. Pour almond flour (or your flour mix) into a large bowl
4. In a separate bowl mix together brown sugar, melted butter and vanilla essence with a whisk, it doesn’t take long.
5. Blend sugar-butter mix with the flour with a wooden spoon. It mixes easily because of the melted butter.
6. Hack the chocolate bar in rough chunks with a large knife and mix them into your dough. In case the melted butter is still very warm, the chocolate chunks will melt a bit, so the dough becomes marbled. If you want clean chunks, wait until the mix has cooled before mixing them in.
7. Shape the cookies with your hands and place within 2 inch distance on baking tray lined with parchment/baking paper (I sometimes cut more chocolate if it looks like not enough chocolate on one, whilst the others got heaps)
8. Bake for 1o-15 minutes (depending how large they are and how soft or crunchy you want them), then let cool for 5 min on tray, then transfer on cooling grid. If you have a baking tray without rim slide the baking paper right off onto a bench and let cool there for 5 min before transferring to dry out. The cooler they are the easier they are to move, so have patience.
Et Viola! Enjoy with a glass of milk…
Notes: – they keep for 4 weeks in a jar, but they don’t last that long…
– you can make them with or without chocolate of course, or use any chocolate you fancy, I just adore hazelnuts. Use that simple batter as a base for your own creations…
*I have a very low opinion about microwaves so I will hardly recommend using them, but sure you could melt the butter there too
Image courtesy of Mister GC at FreeDigitalPhotos.net