I have not baked much in the past week. For a traditional baker, like myself, baking without your standard wheat and flour can be challenging. With that said, I have loved everything I have made this past week, sans the flour. The flourless chocolate cupcakes were so crazy good that my friend has already put in her order for next Passover – she wants 4 dozen. The macaroons are always requested, even by those who detest coconut. And this years matzoh toffee and chocolate bark, satisfied all of our sweet tooth’s.
When I was perusing the Internet for additional wheat free recipes, I came across my bookmark file marked “recipes to try”. One in particular was Heidi Swanson’s Chocolate Puddle Cookies. Every single recipe I have created from either Heidi’s blog or her cookbook, Super Natural Cooking, have been perfectly delicious. Heidi’s chocolate puddle cookie recipe calls for walnuts, but I, nor my family, are not huge walnut fans. I swapped out the walnuts for hazelnuts and came up with a wheat free, gluten free cookie that I plan to keep in my cookie jar year round.
When ever I do step outside of the “white-flour” box, I am always amazed at how good I feel eating in a more whole way. I always vow to make the switch, but then the fear rolls in. Rather than face my fear (that every recipe will be a disaster), I succumb to old habits. After sampling these cookies, as well as all the other wonderful foods I have created over this past week, I have decided it is time to face my demons. I am on a quest to challenge myself, use the guidance of friends like Carrie, Molly, Shauna, and countless others to show me the light. Wish me luck!
Hazelnut Chocolate Puddle Cookies
adapted from 101 Cookbooks
yield: 40 cookies
ingredients:
3 cups(310 g) hazelnut meal
4 cups(453 g) confectioner’s (powdered) sugar
1/2 cup plus 3 tablespoons(60 g) unsweetened cocoa powder
scant 1/2 teaspoon fine grain sea salt
4 large egg whites, room temperature
1 tablespoon vanilla extract
instructions:
• preheat oven to 320*and position racks in the top and bottom third. line two rimmed baking sheets with parchment paper.
• sift together the hazelnut meal,confectioner’s sugar, cocoa powder, and sea salt. then add the egg whites and vanilla. the dough is very sticky and takes a few strokes to come together. stir until well combined.
• using a 1 tablespoon ice cream scooper, spoon the batter onto the prepared sheets in mounds, allowing for lots of room between cookies. my cookies didn’t expand as much as Heidi’s, but I still left plenty of room between cookies. avoid placing the batter too close to the edge of the pan.
• bake until they puff up. The tops should get glossy, and then crack a bit – about 12 -15 minutes. I rotated the pans mid way through baking.
• cool on racks. once completely cool, remove to a plate. they will keep in an airtight container for a couple days.