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Gluten-Free Coffee Biscuits Recipe


Coffee laced cookies with chocolate chips

This is a cookie recipe for a grown up. Call them adult cookies. Or better yet, go a little UK and name them biscuits. It sounds a whisker more civilized when you declare to your co-workers, Excuse me while I fetch myself a coffee and a biscuit, Darling. Back in two shakes!

Much less Kindergarten, with all that grab your blankie from your cubbie business and the ritual involving tiny milk cartons and poking bendy straws through paper wrappers and the inevitable bad boy, Sully, who would blow on the straw and shoot the wrapper missile right at your ear (so annoying) and those graham crackers that never quite snap apart evenly and get stuck in your teeth (beyond annoying). Quiet time. With cookies.

A prelude to adult tea time, I suppose. But don't mention snuggies. I don't even know what a snuggie is, nor do I want to know why I would want to bring one to work with me and why they're making a day of it. It seems so. Let's see. The image of graham crackers and milk and that nasty snotty Sully shooting paper straw wrappers at my head comes to mind.

Kindergarten.

The word itself conjures that official classroom smell. Crayons and white paste and chalk. I'm snagged in the late trailing end of the Boomer Generation, can you tell? We had nap time on the floor with blankets and milk. I'm sure my sons have a their own '80's variation on this "time out" theme. (I'll have to ask them.)

What did you have for your Quite Time ritual?

Milk and cookies? Or Juice boxes and Cheetos? And why are cookies called cookies here in the States and biscuits in the UK? I ask you. Inquiring minds are scrambling to uncover these mysteries.




Fabulous Coffee Biscuits Recipe (Cookies for grown-ups)


I've been experimenting with gluten-free flour blends and this current combo of mine makes the best soft and chewy cookie yet. One secret is to add honey or agave- this moistens and binds the cookie, keeping it from getting all crumbly. The coffee flavor really shines through. The taste reminds me of a favorite pre-celiac coffee flavored biscuit I used to love- from the UK.

Ingredients:

1 cup sorghum flour
1 cup GF buckwheat flour or GF millet flour
1/2 cup tapioca or potato starch
1 1/2 teaspoons xanthan gum
1 1/2 teaspoons baking soda
1 teaspoon sea salt
3/4 cup Spectrum Organic Shortening
1/3 cup hot vanilla hemp milk or coconut milk with 2 rounded tablespoons instant coffee added + pinch stevia sweetener
1 cup organic light brown sugar, packed
1/2 cup organic white cane sugar
1 tablespoon bourbon vanilla
1 tablespoon honey (or agave nectar to keep it vegan)*
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water (or 2 beaten eggs)
6 - 8 oz. dark chocolate chips

Instructions:

You're going to chill the dough for an hour so don't preheat the oven quite yet.

In a large mixing bowl whisk together the flours, tapioca starch, xanthan gum, baking soda and sea salt.

In a separate bowl, beat the Spectrum shortening, coffee milk, brown and white sugar, vanilla, honey/agave and the prepared egg replacer (or beaten eggs).

Add the dry ingredients a little at a time and beat to combine- until a dough forms. This dough was stickier- for us- than our usual cookie dough, so we added a tablespoon of sorghum flour to bring it to a soft slightly sticky (but not wet) dough. Judge for yourself- if the dough needs more flour, add a tablespoon at a time until it appears as soft, slightly sticky but not wet.

Add the chocolate chips and any additional add-ins and beat by hand.

Cover and chill the dough for an hour.

Check your e-mail. Sip your tea.

Preheat the oven to 350ºF. Note for baking sheet: I use an Exopat liner on my baking sheet; but you could also line a baking sheet with parchment paper.

Scoop tablespoons of dough and form them into twenty balls; place them on the lined cookie sheet, about two inches apart. Press down on the dough balls ever so slightly, but keep a slightly mounded shape- not too flat. (Steve always sneaks a few extra chocolate chips onto the tops.)

Bake in the center of a pre-heated oven for about 15 minutes, until the cookies are firm and slightly golden around the edges. Remove the cookies with a thin spatula and place them on a cooling rack. They will crisp a bit as they cool.

So fabulous to eat warm, with the melty chocolate and rich coffee flavor. Divine.

This recipe makes 24 cookies.

Baking without cane sugar? Try this other cookie recipe with agave nectar: Chocolate Chip Espresso Cookies


Recipe Source: glutenfreegoddess.blogspot.com

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