Cappuccino Cookies are for you if you like chocolate chip cookies, coffee and cinnamon. I happen to love all three.
I make these Cappuccino Cookies only at Christmas. They are baked on a baking sheet then brushed with a sweet cinnamon glaze and cut while still warm. I take the time to cut them into little diamonds so they look a little fancy. Some might call this tedious but for me part of the tradition is that I get to sample all those edge pieces that didn’t make a full diamond.
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Some gluten free flour mixes work well some of the time but a cookie flour mix is more reliable. It is important to remember that there is no single correct combination to use. In my kitchen my homemade Gluten Free Flour Mix recipe doesn’t work well as a one-for-one substitute for wheat flour in cookies. I have learned that this recipe for Cookie Flour Mix gives me superior results.
If you like to mess around with recipes I suggest you whip up a batch of this flour combo and give it a try. Brown rice flour and ground almonds (or almond flour) are both excellent in cookies. This recipe yields one cup but it is the same ratio of gluten free flours that I used in these Cappuccino Cookies.
If you are looking for more tips to improve your baking have a look at my recent blog post Tips For Making Gluten Free Cookies.
If you are a podcast listener you can also listen to my interview on that topic at A Canadian Celiac Podcast episode 43. For those new to podcasts they are the modern version of radio. You can listen to podcasts while you drive, workout or cook; and they are a great way to stay up to date on all things gluten free.
Because of these precise measurements you will see in the recipe an amount like ¼ cup + 2 Tbsp + 2¼ tsp of potato starch. As I work with gluten free flours and share what I think is helpful information I look at this and think, ‘you’ve got to be kidding’. But the answer is, welcome to gluten free baking. If you want amazing cookies that’s what it takes. So either make a batch of cookie flour (I made the above recipe X4) or make all the precise measurements.
When you taste these delicious cookies I hope you think it was worth it.
Gluten free baked goods go stale more quickly than items made with wheat flour so here are two tips for keeping your baked goods fresh.
Of course you can simply eat all the cookies in a day or two and ignore the storage step completely. I’d love to hear about that in the comments below.
I had the pleasure of being interviewed by Sue Jennett of A Canadian Celiac Podcast. Listen to the podcast here Episode 43 Tips For Baking Gluten Free Cookies. If you haven’t started listening to podcasts yet I suggest you give it a try. It’s the modern version of radio and you get to listen to what you want when you want. Listen while you workout, drive or bake cookies. You’ll probably learn something too.
Festive Nanaimo Balls or Nanaimo Bars
|1 cup butter, room temperature|
|1 cup brown sugar|
|1 Tbsp instant coffee, finely ground|
|1 tsp vanilla|
|1½ cups brown rice flour*|
|¼ cup + 2 Tbsp + 2¼ tsp potato starch*|
|3 Tbsp + 2¼ tsp tapioca starch*|
|½ cup + 1 Tbsp ground almonds*|
|½ tsp baking powder|
|½ tsp xanthan gum|
|½ tsp salt|
|1 package (10 oz/300 g) semisweet mini chocolate chips|
|*(2¼ cups cookie flour mix)|
|1 Tbsp butter, melted|
|¼ tsp cinnamon|
|¾ cup icing sugar|
|2 Tbsp milk|
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