I have been playing with some of my old cookie recipes, converting them to gluten and dairy free, and this one has turned out very nice so I thought you might like to try it.
Delicious! And they are keeping very well in a container on the shelf so I might make up another batch and post them to my Mum (Hi Mum!).
Made about 20
100g cacao butter
125g caster sugar
125g almond flour
60g tapioca starch (or tapioca flour, same thing, thank you Chloe)
5g baking powder
15g coconut flour
100g dark chocolate cut into chunks
60g flaked almonds
Now, before we start, if you can eat butter or are happy to use margarine for cooking you can use this instead of the cacao butter, just cream it with the sugar at the very first step. I have used cacao butter as it hardens after cooking (which a liquid at room temperature oil like olive oil does not do).
Preheat oven to 175 degrees C fan forced or 185 degrees C if not fan forced.
Melt the cacao butter in the microwave on a medium heat until it is absolutely all melted, any bits left unmelted will make fatty lumps in your cookies.
Mix the sugar into the melted cacao butter, it will make a slurry, that is okay.
Whisk in the eggs.
Combine in a separate bowl the almond flour, tapioca, baking powder and coconut flour, whisk this into your eggy mixture.
See how it is firming as the cold ingredients cause the cacao butter to start hardening? If we had used olive oil it would still be a bit sloppy, which makes a spready cookie.
Stir in the chocolate chunks and flaked almonds.
Drop teaspoons of the mixture onto a lined baking tray and cook for about 12 minutes or until golden.
Allow to cool on the tray for five minutes and then transfer to a wire rack to cook fully before putting into an air tight container.
MMMM! Very delicious, and quite healthy too if you stand on one leg and look at the recipe sideways.