Guys, I'm on a cake/cookies recipe spree it seems. If you missed it, the last one was a gluten free earl grey cake recipe. However, next post will not be one I promise!
I stumbled upon this cookies recipe on Pinterest quite a while ago. And for some reasons, I kept it aside for a while. As until now I never really knew how to change normal wheat to Gluten free wheat, but now I know a little better, so I just changed it slightly and it's still super delicious!
Warning: it's only Gluten free, not vegan as there is butter and a little vanilla ice cream on top at the end but if you know how to replace one or the other, just do it:
Actually, I really love a good recipe that is accompanied by a tune. So I think that website is amazing! I followed most of the instructions that I copy here changing mainly the whole wheat by gluten free wheat:
Ingredients (makes 12 large cookies):
1 cup Gluten wheat all purpose flour
1/2 cup of buckwheat flour
1 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
3/4 teaspoon of salt
1 stick (or 113g) of cold, unsalted butter, diced
1/2 cup of dark brown sugar
1/2 cup of sugar
1 large egg
1 teaspoon of real vanilla extract
110g (or 4 ounces) of bittersweet chocolate, roughly chopped
Maldon salt, for sprinkling
Vanilla ice cream for serving
Steps
1. Preheat your oven to 175°C and line a baking sheet with parchment paper.
2. Sift the flours, baking powder, baking soda and salt into a large bowl. Pour back anything left in the sifter.
3. Add the butter and sugars to the bowl of a stand mixer (I used a robot and it worked wonders). Beat until blended. Add the egg and vanilla and beat to combine, stopping the mixer to scrape down the sides of the bowl.
4. Add the flour mixture and beat until just combined.
5. Add the chocolate and mix until it has just been incorporated into the dough.
6. Use a cookie scoop to form golfball-sized rounds of dough and place them about 3 inches apart on the baking sheet. Press down lightly and sprinkle with Maldon salt.
7. Bake for 16-20 minutes, rotating the sheet about halfway through, until browned.
8. Let cookies cool slightly on the counter. To make cookie sundaes: break cookies in half or thirds; add to bowls and top with vanilla bean ice cream.
We really enjoyed it, I hope you will too. And I think this recipe can go well for all seasons. But is especially suiting and cheering on the end of winter, brink of spring!
And of course, why not a little bit of outtakes?
