Dark chocolate cookies {GF and DF}

I feel I should apologise for being a bit absent lately. Although we’ve been posting our recipes I don’t feel I have been looking after our blog as much as I did a couple months ago, and haven’t been as active reading the food blogs I enjoy reading so much.

I blame my wedding, it has taken over my life. Not in a bridezilla way, I actually wish I had enough money to pay someone to just do the organising for me because it has become so stressful. Do a DYI wedding, they said. It will be fun, they said. They were wrong. Especially when you have to work two jobs on top of the planning.

This blog is how I de-stress but it has been hard to have the time to test all the recipe ideas I have (and I have many). And this little project me and Karla have going was so much fun, it reminds me of how much I love food blogging. We made a deal we would send each other traditional ingredients from our
adopted countries (England and Germany) to each other and try to figure out how to use them in
recipes. This is the first post of the series. 

I got Kartoffelmehl. My first reaction was panic. First step was to get a translation and that did not enlighten me. Karla gave me a few clues and told me it is traditionally used to make dumplings and after much Googling I found out it was actually potato starch, a great gluten-free ingredient! So that stuck with me and after a little blog research I came across Gluten-free Goddess blog which is full of amazing substitution tips. I am sure Karla will be shocked that I used a dumpling ingredient to make chocolate cookies, but that is what makes this little exchange so fun!

I don’t live a gluten-free life but my sister has for a long time and she was the one that introduced me to a whole lot of different ingredient used in gluten-free baking. Since the beginning of this year I have tried to cut out cow’s dairy and gluten from my diet. The milk bit has been ok, I found that almond milk is a great sub but I am struggling with the gluten aspect, however as you’ll see with this recipe it’s possible to indulge whilst cutting out gluten and dairy. But obviously never dark chocolate. 

Through the Gluten-free Goddess advice’s I made gluten-free flour to use on these super easy cookies. Just mix the following ingredients in a food processor:

1
cup gluten free oats

½
cup potato starch

¼
cup ground almonds

I
used 40g of the flour on the cookies and the rest I used as an apple crumble
topping. It is a very handy mixture to have in your cupboard.

Dark chocolate cookies (makes 12)

40g
of gluten free flour

1
½ tsp gluten free baking powder

250g
70% cocoa solids dark chocolate

2
eggs

1
yolk

110g
caster sugar

1.
Preheat the oven to 180C and line two baking trays with greaseproof paper. Melt
the chocolate in a heatproof bowl over a pan of simmering water making sure the
bowl does not touch the water.

2.
Mix the flour and baking powder in one bowl and in a separate one whisk the eggs and yolk
with the sugar until fluffy and pale. Fold the dry and wet mixtures and finally
fold in the cooled chocolate.

3.
Drop the dough into prepare baking trays using a tablespoon and with the back
of a clean spoon flatten and level each of the cookies. Bake for a maximum of
10 minutes.