Saturday, December 14, 2013

Chocolate Dipped Butter Cookies

When I began this blog, I was newly gluten free and was disappointed with the lack of treat options at local stores and bakeries.  Buzz Bakery sold a gluten free brownie and chocolate or vanilla cupcakes and Whole Foods frozen section had gluten free cupcakes. And that was really it! I started baking at home because I couldn't find what I wanted when I was out and about. For me, having choices, picking up a snack when I'm out, and indulging in a treat that I actually craved and didn't just settle for were the foundations of my baking.

Now, five years later, there's a gluten free Patisserie, The Happy Tart, in my neighborhood and Paleo muffins from Out of the Box Bakery for sale at St. Elmo's, the local coffee shop! It's nuts how quickly the gluten free options have grown around here and I'm so excited that gluten free is more recognized and accepted.

For these cookies, I wanted something with a little crisp- the arrowroot starch, something not too sweet but still rich- the almond extract and the dark chocolate, and something akin to the butter cookies in the tin that we used to eat every christmas- hence the sliced cookie. You could substitute coconut oil to make these dairy free and use all almond flour and nix the starch if you'd prefer, they just won't be as crispy once they cool.

You may also like
Grain Free Sugar Cookies from Chocolate Covered Katie- with maple syrup and stevia options
Grain Free Sugar Cookies from Against All Grain with a frosting made with coconut butter
Almond Flour Cut Out Sugar Cookies from The Urban Poser with applesauce for a fluffy texture
Banana Cinnamon Cookies dipped in Chocolate from Living Healthy with Chocolate
and Almond Chocolate Thumbprint Cookies from Running to the Kitchen (vegan!)

Chocolate Dipped Butter Cookies
makes 12

1 3/4 C blanched almond flour
1/2 C arrowroot starch
1/4 tsp salt
1/4 tsp baking soda
1/4 C melted butter
1/4 C honey
1 tsp almond extract

Chocolate Dipped Topping
1/2 C milk, semi sweet or dark chocolate chips (I used Ghirardelli 60% dark)
1/4 C palm sugar
1/4 C sliced almonds

First make the cookie dough by whisking the melted butter, honey and almond extract
Mix in the blanched almond flour, arrowroot starch, salt and baking soda
Mix well and form into a ball of dough
Then on a clean surface, form this into a round or rectangular shaped log
Place this cookie dough log onto a large sheet of plastic wrap and wrap tightly, chill in the fridge 30 minutes to an hour
Remove from the fridge once chilled and slice into 1/4 thick cookies
Place the cookie slices on a parchment lined baking sheet and bake 12-15 minutes until golden brown
Remove from the oven and cool
Choose a small container to heat your chocolate chips so the chocolate is deep and you can dip your cookies into it- or microwave and then transfer to a smaller cup
Microwave the chocolate chips in 15 second intervals, stirring in between- do not overcook or the chocolate will burn on the edges
Dip the cookies 1/3 into the chocolate and place onto a smaller parchment lined baking sheet or plate (something that will fit in the fridge so the cookies can chill and the chocolate can set)
while the chocolate is still warm, sprinkle with the palm sugar and sliced almonds and place the finished cookies in the fridge or freezer to chill for a few minutes

*storing these in an airtight container at room temperature will make them chewier- I stored them in a tupperware in the freezer and they stayed crisp and were still easy to eat

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