Good habits are hard to break.
I should know because I created one with Isaiah when he was in kindergarten. Some of you won’t believe me when I tell you that every day after school, Isaiah and I would walk to our local Italian bakery. He would stare at all of the beautifully and brightly decorated cookies with amazement—his eyes wide open. And every day—before dinner—he would get to choose five cookies. Yes, five. In retrospect, it was indulgent to say the least.
All of that changed in 5th grade when Isaiah was diagnosed with gluten and dairy intolerance. What would we do for snack? Where would we go?
The answer was simple: Home.
In my nearly five years of trading in my gluten-full flour for gluten free, I have focused on recreating Isaiah’s (and now Chiara’s) favorite gluten-full foods, including this cookie.
Just when you think you’ll never eat something ever again, think again. It really is within your reach. Go ahead. It’s yours for the taking.
My friends and I are playing with ratios again as part of the Gluten-Free Ratio Rally. What’s the Gluten-Free Ratio Rally? We’re a group of food bloggers and cookbook authors committed to baking with ratios. This month’s assignment: cookies, of course! Thanks, Caroline, fromThe G-Spot Revolution, for being our host! Please check below for the complete list of bloggers with links to their cookie recipes.
Me and my ratio: After playing around in the kitchen with various ratios, this one made me (and my family) the happiest. It’s easy to remember, too. Feel free to have fun with the ratios. It will depend ever so slightly on the ratio of grains and starches in your gluten-free all-purpose flour blend. Also, just in case, I’ve included cup and spoon measurements if that’s what you’re more comfortable with.
5.5 parts flour (includes the ground hazelnuts)
3.5 parts fat
1 part egg
Check out more great gluten-free cookie recipes from my blogger friends:Amanda | Gluten Free Maui | Simple Shortbread
Amie Valpone | The Healthy Apple | Grapefruit Sugar Cookies
Brooke | B & the boy! | Candy Cane Shortbread
Caleigh | Gluten Free[k] | Mulled Spice Cookies
Caneel | Mama Me Gluten Free | Cardamom Date Cookies
Charissa | zest bakery | Coconut Peanut Butter Chocolate Chip Cookies
Caroline | The G-Spot | Double Chocolate Chip Peppermint Cookies
Claire | Gluten Freedom | Chai Latte Cashew Cookies
Erin | The Sensitive Epicure | Spritz Cookies with Jam
Gretchen | kumquat | Classic Sugar Cookies
Irvin | Eat the Love | Apple Brown Butter Bay Leaf Spice Cookies
Jean | Gluten Free Doctor Recipes | Reindeer Cookies
Jenn | Jenn Cuisine | Basler Brunsli
Jonathan| The Canary Files | Vegan Salted Oatmeal Cherry Cookies
Karen | Cooking Gluten Free! | Mexican Wedding Cakes
Lisa from Gluten Free Canteen | Molasses Rum Raisin Cookies
Mary Fran | frannycakes | Pinwheel Cookies
Meaghan | The Wicked Good Vegan | Vegan Chocolate Chip Cookies
Meredith | Gluten Free Betty | Chocolate Peppermint Cookies
Morri | Meals With Morri| Stevia Sweetened & Grain-Free Thumbprint Cookies with Apricot Preserves
Pete & Kelli | No Gluten, No Problem| Belgian Speculaas Cookies
Rachel | The Crispy Cook | Melomakarona
Shauna Ahern | Gluten-Free Girl and the Chef | Gluten-Free Soft Molasses Cookies
Silvana Nardone | Silvana’s Kitchen | Old-School Italian Jam-Filled Hazelnut Cookies
T.R. | No One Likes Crumbley Cookies | Cinnamon Lemon Cookies
Tara | A Baking Life | Walnut Shortbread
1½ cups (210g) Silvana's Kitchen Gluten-Free All-Purpose Flour
1¼ cups finely ground blanched hazelnuts (114g; about 1 cup whole hazelnuts)
1 teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter or buttery sticks (205g; 14 tablespoons), at room temperature
¾ cup confectioners’ sugar, sifted
1 large egg (58g), at room temperature
1 teaspoon vanilla extract
½ cup seedless raspberry jam, warmed, for sandwiching
4 ounces semisweet chocolate, melted with 1 tablespoon canola oil, coconut oil or shortening, for dipping
- Preheat the oven to 325º. Add the flour, ground hazelnuts, baking powder and salt to a food processor and pulse until well blended.
- Using an electric mixer, cream together the butter and sugar on medium-high speed until light and fluffy. Reduce the speed to low and beat in the egg and vanilla. Using a wooden spoon, beat in the flour mixture until just combined.
- Fit a cookie press with the desired disc and fill the press with dough. Press directly onto a parchment-lined baking sheet and bake until just golden around the edges, about 12 minutes. Let cool completely.
- Sandwich 1 teaspoon warmed jam between 2 cookies. Let set.
- Dip the cookie tips into the melted chocolate mixture and set on a parchment-lined baking sheet until set.