These gluten free Cappuccino Cookies are an upscale version of chocolate chip bar cookies with coffee and cinnamon. Every year I try to make a gluten free version of one or two of my old favourite holiday cookies. What cookie are you thinking about?
I make a handful of cookie recipes using this cookie flour blend that includes almond flour. That list includes gingerbread, pumpkin spice cookies, snickerdoodles and jam thumbprints.
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Ingredients
Cookies are high in fat and sugar, plus have a short cooking time. This makes gluten free cookies challenging but there are plenty of tricks you can try. In this recipe the almond flour increases the protein and the brown rice flour makes them crisp like this cookie should be.
- butter
- brown sugar
- instant coffee or espresso
- vanilla extract
- cookie flour blend (brown rice flour, almond flour, potato starch, tapioca starch, xanthan gum)
- baking powder
- mini chocolate chips
- cinnamon
- icing sugar
- milk
See recipe card for quantities.
Watch on YouTube: Making a Gluten Free Cookie Flour Blend
Edible Gluten Free Gifts
One of my favourite Christmas traditions is cutting these cookies, warm from the oven, late at night all by myself. It's tedious but I love eating the little edge pieces that are not full diamonds.
For gift giving I wrap the perfect cappuccino diamonds in little cellophane bags and tie them with festive ribbon. It was rewarding to be able to do this again with the gluten free version of my recipe.
Some gluten free flour blends will work in some cookie recipes. The frustrating part is you've got to get in the kitchen and figure it out. In this video I show you how I set up for some trial and error baking using this cookie flour blend.
Resources For Gluten Free Holiday Baking
My friend Sue Jennett calls this experi-baking. Cookies have a high fat and sugar content combined with a short cooking time that can make reworking recipes challenging. Here are a few resources you might find helpful.
- Tips For Making Gluten Free Cookies.
- Recipe Roundup: Holiday baking
- Listen to my interview with Sue Jennett on A Canadian Celiac Podcast: Ep 43 Gluten Free Cookies.
America’s Test Kitchen published three cookbooks that contain a lifetime of helpful information for gluten free cooks.
- The How Can It Be Gluten Free Cookbook
- Volume 2 The How Can It Be Gluten Free Cookbook
- A third compilation of these two titled How Can It Be Gluten Free Collection; 350 Groundbreaking Recipes For All Your Favourites
Let me know if the comments below if you have a favourite bar cookie recipe or if you tried these.
Gluten Free Cappuccino Cookies
Ingredients
WET INGREDIENTS
- 1 cup butter, room temperature
- 1 cup brown sugar
- 1 tablespoon instant coffee, finely ground
- 1 teaspoon vanilla
DRY INGREDIENTS
- 290 grams cookie flour blend* (2¼ cups)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 package semi sweet mini chocolate chips (10 oz/300 g)
CINNAMON GLAZE
- 1 tablespoon butter, melted
- ¼ teaspoon cinnamon
- ¾ cup icing sugar
- 2 tablespoon milk
Instructions
- Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment.
- In a stand mixer beat butter, sugar, instant coffee and vanilla until light and fluffy, about 3 minutes.
- In a separate bowl combine cookie flour, baking powder and salt. Whisk until evenly mixed.
- Turn mixer to low and slowly add the dry ingredients until combined. Add chocolate chips during the last minute.
- Scrape dough into prepared baking pan. Cover with a piece of waxed paper and press to cover the entire pan using a small rolling pin.
- Bake in preheated oven for 25 minutes or until browned around the edges and pulling away from the edges of the pan. Make cinnamon glaze while cookies are baking.
Make CINNAMON GLAZE
- In a small bowl combine butter, cinnamon, icing sugar and enough milk to make a thin glaze. Set aside until ready to use.
Add Glaze and Cut Cookies
- Cool cookies on wire rack 2-3 minutes. Gently warm glaze in microwave if needed. Pour glaze on top of warm cookies and spread evenly over the entire surface.
- While the cookies are still warm, and before the glaze sets, cut into diamonds. Lay a long ruler across the narrow side of the pan, near the top. Use a small knife to make marks at 1-inch intervals. Repeat in same manner near the bottom of the pan. Use a large chef's knife to make long cuts the entire length of the pan.
- Now lay the ruler at a diagonal across the pan from the top right corner to about a third of the way down. Using a large knife make a single cut across the pan. Now place the ruler over this line and use the small knife to make 1-inch marks on both sides of the diagonal. Using the large knife and the same method above, cut the cookie on the diagonal making diamonds.
- I gently pull the parchment onto the counter and start eating all the incomplete diamonds around the edge of the pan while they are still warm. This is a holiday tradition for me!
- For maximum freshness store cookies in an airtight container.
Notes
Nutrition
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Susan Shields
Can u use King Arthur flour instead of cookie flour blend
Cinde Little
Hi Susan! I'm not sure what other flour blend will work. The reason I needed to come up with a cookie flour blend is because my regular blend (sweet rice flour, potato starch, sorghum flour, millet flour) didn't work in some cookie recipes. I see King Arthur All-Purpose blend contains (white rice flour, brown rice flour, tapioca starch, potato starch). It really comes down to trial and error, you just need to try it. The only thing I might suggest is to substitute 1/2 cup of the total flour amount with almond flour. Both brown rice flour and almond flour work well in cookies but your King Arthur already has brown rice flour. Trust yourself and just do it. I'm sure you'll be able to eat your results. It's often the structure that varies and sometimes cookies are a bit greasier than you want. Let me know how it goes. Happy baking!
Tricia
These are absolutely to die for. Highly recommend making these
Cinde Little
These are my personal favourite Christmas cookie and after our cooking class I think I might try them as tiny balls dipped in the cinnamon glaze. Thanks Tricia!