the very first time i tried these cookies was at tacofino. my ultimate, ultimate favourite food truck. luckily, tacofino is not located anywhere near me, which is a good thing because it really is the only food that tempts me to give up this whole gluten-free thing.
anyway. one bite of this cookie and i was absolutely in love. actually.
i tried making a gluten free version about 3 years ago and they were amazing, but had loads of butter and made me feel sicker than if they had been filled with gluten.
the other night i needed a quick treat to bring to a friends house and i thought it was time for another attempt. get ready to have your mind BLOWN.
- 1/2 cup namaste all purpose flour blend
- 1/4 cup tapioca starch
- 1/2 cup fair-trade dark cocoa powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp cayenne powder
stir in 1/2 cup of a random mix of chopped chocolate. i like to use 90% lindt, seasalt lindt, trader joes chocolate bars, milk chocolate, white chocolate & chocolate chips, le chocletier chocolate...just chop up a square of everything
in a separate bowl, whisk together
- 1/2 cup dark brown muscovado sugar
- 1/2 cup cane sugar
- 1/4 cup melted coconut oil
- 1 egg, room temp
- 1/8 cup egg white (or just omit)
- 1 tsp vanilla powder
- 2 tbsp freshly grated ginger
gently add the wet to dry and stir to combine
roll into 12 balls and flatten on a tray. sprinkle with fleur de sel.
bake at 375 for 8 minutes.
remove from oven and devour.