When I started writing this post I realized that i had been making the original recipe of this cookie (with gluten) for 20 years- yikes!
These cookies have been one of everyone’s favorites that has tried them over the years. I have made them almost every holiday season, either in the original form or gluten free.
Some recipes need tweaking when you convert them from “normal” to gluten free. I got lucky with this one because I don’t think I changed anything except for the kind of flour. Some cookies and breads need the addition of more liquid or a little more egg or some xanthan gum to retain the original texture and “chew”.
This is one of the cookies that I included in the holiday gift baskets that I made for my husband’s top clients last year.
I went ahead and made all of the cookies with my gluten free flour since that’s what I had. It also gave me an excuse to convert a couple more cookie recipes to gluten free!
The flavor combination of chocolate and coffee is always good. This cookie is not too sweet and has a firm but tender texture- not cakey at all.
Cappuccino Thins are a refrigerator cookie that you form into logs and chill, then cut into slices before you bake them.
This recipe makes between 5-7 dozen cookies, depending on the size you make them.
There is 2 cups of the gluten free flour mixturein these and only a total of 1 cup of sugar, so they are lower in carbs than a lot of other cookies!
This cookie ships well. I just layered them in a square Tupperware type container with wax paper between each layer.
I shared the link to this recipe with another gluten free blog called The Gluten Free Homemaker. Every Wednesday Linda has a blog feature called Gluten Free Wednesdays where other bloggers are able to link to recipes on their own blogs. It is a very fun feature and a great way to find fun new recipes and new blogs. Thanks Linda!
I also shared the link to this recipe with another gluten free blog called Simply Sugar And Gluten Free. Amy has a blog feature every Tuesday called Slightly Indulgent Tuesdays where we can link to recipes on our blogs. More fun sharing for all of us! Thanks Amy!
I also shared the link to this post on another gluten free blog called The Sensitive Pantry. Nancy put out a request for bloggers to share links to their GF cookie recipes because she is without an oven to bake with until the end of December. I can’t imagine being without my oven during this season!
I shared the link to this recipe at Mouthwatering Monday which is on a blog called A Southern Fairy Tale.
Stir dry ingredients together in a bowl and set aside:
2 cups GF flour mix *
3/4 teaspoon salt
1 teaspoon cinnamon
1 Tblsp Droste cocoa powder
In large bowl beat together:
1 cup (2 sticks) unsalted butter, softened
2 egg yolks
1/2 cup white sugar
1/2 cup brown sugar
1- 1/2 teaspoons instant expresso coffee powder (don’t use instant coffee powder- it leaves a bitter taste)
Melt chocolate in microwave and add to butter mixture:
4 oz sweet cooking chocolate
Mix everything well then add dry ingredients. Do not overmix.
Divide dough into 3 equal portions on 3 sheets of wax paper. Shape into mini logs. Wrap individually and refrigerate until firm- several hours is best.
When ready to bake, preheat oven to 350 degrees. Place a piece of parchment paper on each cookie sheet. Cut dough into 1/4 inch slices. Bake 8 minutes, switching the top and bottom pans at 4 minutes. Do not overcook!
Makes 5-7 dozen cookies, depending on the size you make them.
*GF Flour Mixture
The GF Flour Mixture that I use is pretty standard. I use Authentic Foods gluten free flours because they are ground more finely than commercial brand GF flours that you can buy off the shelf. This results in wonderful baked goods that do not have that “gritty” feel when you chew them like so many products that we all tried in the beginning!
GF Flour Mixture
2 cups AF Superfine Brown Rice Flour
2/3 cup AF Potato Starch Flour
1/3 cup AF Tapioca Flour
I make up several batches of this mixture at a time and keep it in a cannister. I keep all of my other GF flours in the freezer.
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