This past weekend I made a pie. A homemade, peach and blackberry pie is a treat, but I still had a craving for a cookie. I needed to satisfy the crunch- preferably with a hint of chocolate. With not a whole lot of sweet ingredients in the house, I threw together remnants of this and remnants of that and ended up with a mostly gluten-free, ‘cupboard cookie.’
You can make this cookie more traditional by using only regular flour, or make it with a mixture of your preferred flours. I had small amounts of almond flour and quinoa flour left in my cupboard, so I aimed to finish them off. Almond flour, when used in large quantities, lends baked goods a sort of mealy, drier taste. I do not suggest using it as the majority flour. The recipe below is slightly altered from the one that I used; I baked my cupboard cookies with too much almond flour, leading them to taste far less sweet than I intended. I always make an effort to limit refined sugars, as they are blatantly detrimental to our health, so I used a very small quantity. If you prefer to skip refined sugars altogether, I suggest adding a high quality maple syrup, raw honey, or even blended dates. For additions, I literally used whatever was around, including farm-fresh blueberries and raspberries, dark chocolate chips (although I suggest shaved dark chocolate rather than chips), toasted organic coconut flakes, organic raisins, and even a little bit of coffee left over from the morning. The berries add natural sugar and bursts of color.
3/4 cup quinoa flour
1/2 cup almond flour
1/2 cup organic old-fashioned oats
3/4 cup whole wheat pastry flour (not used in my cookies but on second though, highly suggest it)
1/3 cup light brown sugar (I used only 1/4 and they did not come out sweet enough. You can try using honey or maple syrup if you are trying to avoid refined sugars)
1 tbsp. toasted coconut
1 tsp kosher salt
1 tsp baking soda
1 tsp organic vanilla extract
3 tbsp. butter (I only had cultured butter on hand, a European style with a higher fat content)
1 tbsp. coffee (cold)
2 eggs at room temp
1/4 cup raisins
1/2 cup raspberries
1/4 cup blueberries
Sift together the flours, oats, baking soda, and salt. Add the cooled, toasted coconut and mix to incorporate. Stir in the raisins, blueberries, and raspberries.
In a separate bowl, or in the bowl of an electric mix, mix the eggs with the butter until there are no clumps. You can melt the butter and allow it to cool if you are mixing by hand. Add the vanilla and coffee and mix.
In small batches, mix the dry ingredients into the wet ingredients. Do not combine them all at once; it will be too hard to mix. Add the dry ingredients in thirds or fourths, mixing as you go.
Cover the batter and cool in the fridge for at least an hour. The longer you chill the batter, the crisper and more satisfying the cookies will be.
When you are ready to bake, pre-heat your oven to 375 degrees F and spoon out your preferred cookie size onto a parchment lined cookie sheet. I made mine about one and a half tablespoons each. I baked for about 12 minutes or until I could feel that the cookies were not so soupy anymore when I gently pressed down on one. I suggest checking on them after 10 minutes. You do not want to over bake them, as you risk having them taste more like chalk and less like cookies.