You know, it is really easy to bake soft, delicious and light cakes and cookies which are also gluten free. These cookies are a good example.
It is a cloudy and rainy day in Sinop today so no beach. Which means, I should sit down and not be lazy, and write this blog post.
I first made these cookies a few months ago for Creative Mornings Helsinki breakfast. I wasn’t there when the people attending the talk ate them, but I got pretty good reports!
Especially people who are not following a gluten free diet are suspicious about gluten free baked goods. Most of the time, ready made gluten free food can have a bit unpleasant texture and feeling. However, these cookies were well received by everyone – gluten free diet followers or not. Therefore, I do recommend to give them a try!
(makes about 24 to 28 cookies)
2 dl (or 100 gr or 3/4 cup + 4 tsp) oat flour
1.5 dl (or 100 gr or 1/2 cup + 2 tbsp) rice flour
1 dl (or 50 gr or 1/3 cup + 4 tsp) coconut flour
0.5 dl + 5 tsp (or 50 gr or 1/3 cup minus 1 tsp) potato flour
1 tsp psyllium husk
a generous pinch of salt
1 tsp baking powder
1/2 tsp vanilla sugar
2 dl (or 150 gr or 3/4 cup + 4 tsp) brown sugar
100 gr cream cheese
200 gr melted and slightly cooled butter
2 egg yolks
100 gr dark chocolate, coarsely chopped
1. In a bowl, put all dry ingredients (in the list above, the first 9 ingredients) and whisk well.
2. In a large mixing bowl, put cream cheese and melted and cooled butter. Whisk well.
3. Add egg yolks to the cream cheese mixture and whisk well.
4. Add dry ingredients to the cream cheese mixture and whisk well.
5. Fold in chopped dark chocolate and form a cookie batter that holds together well.
6. Cover the bowl with a stretch film and put it in the fridge for 1 hour.
7. When the cookies are ready to be shaped, first preheat the oven to 200C.
8. Prepare an oven tray with a baking paper on it. Take about a tablespoonful of cookie batter and roll into a ball in your hands. Put the cookie balls on the prepared oven tray, each about 2 cm apart. Gently push each cookie to make them slightly flatter. Bake in the oven, in medium rack, for about 15 minutes, until the cookies start browning. When they are out of the oven, let them cool for about 5 minutes on the tray and then transfer to a wire rack to cool completely. Enjoy with fresh tea or coffee!