The sun is back again. After several months of sunshine, the weather turned a couple of weeks ago. It grew dark and grey and stormy but I didn’t mind. I actually enjoyed the reprieve from the heat. It was a chance to turn the oven on again. So I got into the kitchen and started baking.
I’ve said this here before–I’m not much of a baker. I love to whip up desserts such as chocolate mousse and crème brûlée but baking has always been too exact a science for me to enjoy much. I’ve learned to cook by learning technique, and I create recipes through experimentation and trial and error. I’m not that detail oriented a person, and I don’t like to fuss.
But ever since I have gone gluten-free and limited my grains in general, I have been baking more–if only to ensure I don’t feel deprived. There are some great gluten-free bakeries in my area and I leave the fancy stuff to them. Cookies I can handle. In fact, I would argue that flourless cookies are better than their glutinous counterparts. If you’ve tried my other recipe for flourless chocolate cookies, you’ve experienced the combination of chewy and crisp that a meringue base gives you, which to me is the best combination there is and is why a single tiny French macaron costs at least two bucks.
These cookies are simple: some almond butter as a base (though you can use peanut butter), an egg, a bit of sugar and some coconut flour for binding. And of course–chocolate. Let’s not forget the chocolate. Another favourite longtime combination of mine has been milk chocolate with nuts. I love the texture of the crunchy nuts folded into a creamy, silky base. Here I use a mixture of crushed pistachios, almonds, and cashews.
1 1/2 cups /360 grams almond butter
1/2 cup/100 grams coconut sugar
1/3 cup /30 grams coconut flour
1/2 cup/60 grams crushed almonds, pistachios and cashews
100g/7 ounces melted milk chocolate, for drizzling
1 teaspoon vanilla extract
1) Preheat oven to 350F/180C. Lightly oil a large cookie sheet and line with parchment paper.
2) In a large mixing bowl, combine almond butter, egg, vanilla, and coconut sugar. Fold in coconut flour and crushed nuts and use clean hands to combine ingredients; mixture should hold together but will be a bit crumbly.
4) Spoon tablespoon of the dough and roll it between the palms of the hands to form a ball. Place on cookie sheet and press down several times with a fork to create a cross hatch pattern. Repeat with the rest of the dough, leaving about an inch of space between each cookie. Pat edges of the cookie towards the centre if they begin to crumble and separate.
5) Place in the oven and bake for 8-10 minutes or until golden. Remove from oven and allow cookies to cool for five minutes before removing to a rack to cool.
6) Melt the chocolate on the top of a double boiler. When cookies are cool, drizzle the chocolate randomly over each cookie with a small spoon.