Author Notes
Sometimes it would be so nice to just call cookies “cookies”, without specifying whether they contain this particular ingredient or have no traces of a certain allergen. I’d like to just call these my Chocolate Coffee Cookies without adding any further allergy drama, and just enjoy them! Just like when we were kids and cookies were just… cookies!
Every once in a while, even I get lost with all the many food labels that echo in today’s food scene: Paleo, AIP, Grain, Gluten Free… It’s easy to get confused. All you want is to eat a damn cookie!Basically, to always know what is what, remember: Paleo is always dairy and grain free but it also excludes legumes, AIP is always paleo but in a more restricted version, that also excluded nuts and seeds (from spices to coffee and chocolate), as well as nightshades, and Grain Free is a stricter gluten free diet (but not as strict as Paleo) that avoids not only grains containing gluten but all grains in general.According to what ingredients upset you, you can find your niche and stay there for a while, seeing if it’s of any relief… And since having our life controlled by food allergies is not really fun, let’s at least find a way to make the experience enjoyable and get the most out of what we CAN eat!Well, today, while sharing the recipe for some amazing Grain & Gluten Free Chocolate Coffee Cookies decorated with a colorful sugar free “sugar glaze”, I take the opportunity to express some of my thoughts of following a certain diet because we need to and it’s good for us or just because it’s trendy. —Ambra Torelli
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Ingredients
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80 grams
Cassava Flour
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50 grams
Sweet Potato Starch
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50 grams
Chickpea Flour (replace with Coconut Flour to make this Paleo)
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20 grams
Cacao
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20 grams
Carob Powder
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1/4 teaspoon
Espresso Coffee Powder
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30 grams
Erythritol
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1/2 teaspoon
Green Stevia
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1/2 teaspoon
Vanilla Bean Powder (replaceable with Vanilla Extract)
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85 grams
Coconut Milk
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65 grams
Coconut Oil
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2 pieces
free range Yolks
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1 teaspoon
Coconut Oil
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1 teaspoon
Coconut Milk
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1 teaspoon
Erythritol
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1/4 teaspoon
Green Tea Matcha
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1/2 teaspoon
Honey
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1 tablespoon
Coconut Flakes
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20 grams
Dark Chocolate
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20 pieces
Violets or other edible Flowers
Directions
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Preheat the oven to 350 F on convection bake.
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Sift all the flowers in a bowl, mix well and add the other dry ingredients.
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Combine the wet ingredients with the dry ones and knead well with your hands. You should get a very smooth, pliable dough.
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Take a large piece of parchment paper and roll down the dough with a rolling pin until 1/4 of an inch thick.
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Shape your grain free Chocolate Coffee Cookies with a circular cookie cutter and poke each one twice in the middle with a fork.
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Bake for 15 minutes then turn off the oven and let them cool down inside for 15 more minutes so they reach the perfect friable, crispy texture.
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To prepare the matcha glaze, melt the coconut oil on very low heat, add in the coconut milk and matcha and mix well. Lastly, add in the erythritol and keep on mixing until it starts to boil and gets foamy. Take it off the stove, mix again until it goes back to being liquid and drizzle it over 1/2 of the cookies (if it starts to solidify, heat it up over the stove for a minute and finish garnishing.
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To decorate the second half of the cookies, dip your finger in the honey and spread a very thin layer of it over the cookies. Pour the coconut flakes in a small plate and dip the cookies in on the honeyed side.
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Melt the dark chocolate in a small saucepan over very low heat. I usually only leave the heat on the stove for a minute and then let it finish melting in the hot pan while mixing constantly.
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Drizzle the melted chocolate over the remaining cookies, scatter some edible flowers on your grain free cookies and get ready to enjoy them!!
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