You’ve heard of coffee with cookies, but have you ever put it in cookies? If you are a coffee lover you will love these Gluten Free Coffee Cookies made with almond flour for extra deliciousness.
On the first Thursday of the month, I join some other awesome bloggers for a virtual cookie party. We each make a cookie based on a theme and link up our recipes. Scroll to the bottom to see what the other’s made for our patriotic/summer theme.
How is coffee “patriotic”?
I hope you aren’t an American and asking that question. The Tea Act of 1773? Taxation with Representation? The Sons of Liberty? The Boston Tea Party? Any of this sounding familiar? In the years leading up to the American Revolution, Americans started boycotting tea on principal, with John Adams even declaring it a “traitor’s drink”. And for the most part we haven’t gone back.
These cookies are great for summer too because they are ready for the oven in a matter of minutes. I actually had to wait on the oven to preheat they were that quick to whip up.
This recipe came from The Chocolate and Coffee Bible, which ironically is a British cookbook. Luckily it has American ingredients, measurements and temperatures as well. They call this Coffee and Hazelnut Macaroons. These do not look like any “macaroons” or “macarons” I have seen. So I changed the name because I didn’t want to confuse anyone.
They toast and grind hazelnuts, but I went with almond flour because I scored a great deal on it. Bob’s Red Mill was amazed when they saw this picture on Instagram and saw I only paid $3.60 (normally $12). FYI, they are not a sponsor, I just like their stuff.
Two other ingredients that may need a bit of explanation.
I made two half-batches, the first with regular grind coffee was like eating coffee grounds (well d’uh!). They were good, but the grounds in my mouth were a bit odd. The next batch I used an espresso grind and all was good. I had some vanilla coffee so I used that, but I am sure other flavors like hazelnut or caramel would be equally delicious. Or use plain.
The recipe called for caster sugar, which we call superfine sugar in the U.S. Just as you might expect from the name it is a finer grind of sugar. Not powdery like confectioner’s sugar. I am sure it would be okay to use regular sugar if you didn’t want to buy the superfine.
The last ingredient is egg whites, hope you don’t need help with that. ha ha!
The cookies come out crisp and a bit caramel-ly and I ate the first batch all by myself. The second batch, I tested one and gave the rest to my mother. Despite the picture of J stealing a cookie, he tried a bite and was immediately put off by the coffee flavor and texture. If you don’t like coffee you probably won’t like these.
But if you do like coffee, oh my!
If you’d like to join the Fill the Cookie Jar group, be sure to visit Cynthia over at Feeding Big for more information.
Until next time, happy eating.