So, these are some yummy little numbers I baked yesterday. I’ve been looking for a good gluten-free cookie recipe for a while and I’d never had all the ingredients, so it became one of those things I’d get around to when the pantry supplies and recipe gods aligned, which let’s face it would be never! So with repeated requests to ‘make cookies’ from big boy, I decided to throw culinary caution to the wind and make do with what I had and the result were these tasty cookies.
This is the recipe as I made it yesterday, the cookies had a softly-crunchy exterior and were moist and yummy inside with a lovely coconut hit. Next time I intend on doubling the recipe and adding a little more cacao powder. I accidently wacked in 1/2 cup of brown sugar and found them a little bit sweet, but looked at the original recipe again this morning and they only used 1/3 cup of sugar. I think this would be better, so I’ve modified the recipe below. It’s still a bit of a work in progress, so I’d love to hear your thoughts if you give it a go!
- 1 cup almond meal
- 3 Tbsp cacao powder
- 1/2 cup shredded unsweetened coconut
- 2 tsp chia seeds
- 1/2 tsp baking powder
- 1/4 teaspoon sea salt
- 1/3 cup brown sugar
- 1 egg
- 3 Tbsp coconut oil, melted
- 1/2 tsp vanilla extract
- Stir together almond meal, cacao powder, coconut, baking powder, chia seeds, salt and sugar in a large mixing bowl.
- In a separate bowl, beat egg until pale and doubled in volume.
- Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.
- Chill in the fridge for at least 30 minutes.
- Preheat oven to 180 degrees.
- Shape dough into small balls, place on baking sheet with some space in between each. Press down slightly to flatten.
- Bake until edges begin to brown, 7-10 minutes.
- Remove from oven and let cool before serving.