|Cappuccino Cookies (they're vegan and gluten-free!)|
I noticed this recipe on Joy the Baker's blog back in February and knew I had to try it (well, minus the white chocolate, not a favorite of mine). But, I didn't have an occasion (or the time) to make the 2 dozen cookies the recipe yields (note: I actually got a little over 3 dozen, I must have made mine smaller though they're plenty big in my opinion).
Fortunately, there was a potluck on Friday evening and I needed to bring a side or a dessert. Excellent excuse, right? Especially excellent since the crowd I'd be with drinks a lot of coffee. It's a group of writers, what can I say? We definitely live up to the stereotype in that department. But, I wanted to make sure my vegan friend and my GF friend could eat whatever I brought also. I decided it was worth at least trying to convert this recipe -- if it didn't work, I could always bring a side dish.
The original recipe calls for 1 egg and 1 egg yolk. Egg replacer works great for the egg, because it binds and helps create a fluffy product. Ground flax seed works well for the egg yolk because of the higher fat content and the ability to easily adjust liquid (usually you should mix 1 tablespoon of flax seed to 3 tablespoons of water to create a "flax" egg--in this recipe, I mixed 4 teaspoons of flax with 3 tablespoons of warm water). This was the first time I'd tried this replacement combination and was glad it worked!
These cookies taste like coffee and chocolate, which I think is pretty lovely, and get thin (usually I prefer thicker, chewier cookies). Like other gluten-free products they don't brown as well, so it can be hard to tell if they're "brown around the edges," but if you look closely, you'll see they do. They were a hit at the potluck!
2 1/4 cup gluten-free all-purpose flour
½ teaspoon, rounded, xantham gum
1 teaspoon baking soda
¾ teaspoon salt
3 tablespoons instant espresso powder
1 cup vegan chocolate chips, coarsely chopped.
Place racks in the center and upper third of the oven and line two baking sheets with parchment paper. Set aside and we'll preheat the oven after we chill the dough.
In a medium bowl, whisk together flour, xantham gum, baking soda, salt and instant espresso powder.
Beat together butter and sugar until light and fluffy (about 5 minutes, by hand or 3-5 in a stand mixer). Scrape down the sides of the butter-sugar mixture with a spatula and add the egg replacer, flax seed egg, and vanilla. Beat until fluffy, about 1-2 minutes.
Add the dry ingredients, all at once. Mix until just combined and then fold in the chocolate chips until well combined. Cover the dough with plastic wrap and refrigerate at least 1 hour (an hour and a half seemed to work better for me).
Just before you're ready to bake the cookies, preheat the oven to 350 degrees F.